Salmon fishcakes

Discover a simple and delicious Salmon Fishcakes recipe that combines fresh ingredients like salmon, potatoes, capers, and parsley with tangy hints of mustard, Worcestershire sauce, and lemon. Perfectly crispy on the outside and tender on the inside, these fishcakes make for a delightful meal served with a side of green beans.

  • 01 Mar 2025
  • Cook time 45 min
  • Prep time 45 min
  • 4 Servings
  • 14 Ingredients

Salmon fishcakes

Salmon fishcakes are a delightful and flavorful dish that combines flaky salmon with creamy potatoes and an array of seasonings. This recipe is perfect for a weeknight dinner or a special occasion, offering a balanced and nutritious meal. Follow this guide to create delicious homemade salmon fishcakes that will impress your family and friends.

Ingredients:

2 potatoes
400g
1.50 lb salmon
680g
1 tsp mustard
5g
1 tsp worcestershire sauce
5g
1 tbsp tomato sauce
16g
1 tsp capers
5g
1 lemon
110g
2 tbsp fresh parsley
10g
1 cup green beans
230g
2 tbsp all-purpose white wheat flour
30g
2 eggs
100g
1 cup bread crumbs
90g
1 tbsp butter
16g
2 tbsp olive oil
27g

Instructions:

1. Cook the Potatoes:
- Peel and chop the potatoes into evenly-sized pieces.
- Place them in a pot of cold water, bring to a boil, and cook for about 10-15 minutes or until tender.
- Drain the potatoes and mash them. Set aside to cool.
2. Prepare the Salmon:
- Place the salmon in a baking dish and season lightly with salt and pepper.
- Bake in a preheated oven at 375°F (190°C) for about 15-20 minutes or until fully cooked.
- Allow the salmon to cool slightly, then flake it into large chunks using a fork.
3. Combine Ingredients:
- In a large mixing bowl, combine the mashed potatoes and flaked salmon.
- Add mustard, Worcestershire sauce, tomato sauce, capers, the zest of the lemon, and chopped parsley.
- Season with a little salt and pepper, and mix everything together until well combined.
4. Shape the Fishcakes:
- Divide the mixture into 8 equal portions and shape them into patties.
5. Prepare the Coating:
- Place the flour in one shallow dish.
- Beat the eggs in a second shallow dish.
- Place the bread crumbs in a third shallow dish.
6. Coat the Fishcakes:
- Dredge each fishcake first in the flour, then dip it in the beaten eggs, and finally coat with the bread crumbs.
7. Cook the Fishcakes:
- In a large frying pan, heat 1 tbsp of butter and 1 tbsp of olive oil over medium heat.
- Add half of the fishcakes and cook for 4-5 minutes on each side, until golden brown and crispy.
- Transfer the cooked fishcakes to a plate and keep warm.
- Add the remaining olive oil and cook the remaining fishcakes.
8. Prepare the Side:
- While the fishcakes are cooking, trim the green beans and steam them for about 5-7 minutes or until they are tender but still crisp.
- Alternatively, you can sauté the green beans in a little olive oil with a pinch of salt until tender.
9. Serve:
- Serve the salmon fishcakes hot with the steamed or sautéed green beans and lemon wedges on the side for squeezing over the fishcakes.

Tips:

- Opt for fresh salmon, but canned salmon can also be used if you’re short on time.

- Boil and mash the potatoes ahead of time to save preparation time.

- Be gentle when mixing the salmon and potato mixture to retain a nice texture.

- Chill the fishcakes in the fridge for at least 30 minutes before frying to help them hold their shape.

- Use a nonstick pan to prevent the fishcakes from sticking and to reduce the amount of oil needed.

- Serve with a squeeze of fresh lemon juice and a side of tartar sauce for extra flavor.

With just a few steps and a handful of ingredients, you’ve crafted a mouth-watering meal that’s both nutritious and satisfying. These salmon fishcakes, complemented by tangy capers, zesty lemon, and aromatic herbs, are sure to become a favorite in your household. Serve them with a side of fresh green beans or a simple salad for a complete and balanced meal. Enjoy!

Nutrition Facts
Serving Size430 grams
Energy
Calories 500kcal25%
Protein
Protein 45g30%
Carbohydrates
Carbohydrates 45g13%
Fiber 6g15%
Sugar 5g5%
Fat
Fat 22g25%
Saturated 5g17%
Cholesterol 190mg-
Vitamins
Vitamin A 160ug18%
Choline 270mg50%
Vitamin B1 0.54mg45%
Vitamin B2 0.48mg37%
Vitamin B3 16mg105%
Vitamin B6 1.50mg88%
Vitamin B9 90ug23%
Vitamin B12 7ug308%
Vitamin C 44mg50%
Vitamin E 1.34mg9%
Vitamin K 70ug59%
Minerals
Calcium, Ca 110mg9%
Copper, Cu 0.36mg40%
Iron, Fe 4.10mg37%
Magnesium, Mg 100mg25%
Phosphorus, P 630mg50%
Potassium, K 1330mg39%
Selenium, Se 70ug127%
Sodium, Na 410mg28%
Zinc, Zn 1.89mg17%
Water
Water 310g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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