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.
Cook time 45 min
Prep time 45 min
Ingredients:
2 potatoes1.50 lb salmon
1 tsp mustard
1 tsp worcestershire sauce
1 tbsp tomato sauce
1 tsp capers
1 lemon
2 tbsp fresh parsley
1 cup green beans
2 tbsp all-purpose white wheat flour
2 eggs
1 cup bread crumbs
1 tbsp butter
2 tbsp olive oil
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.
Instructions:
- 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.
- 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.
- 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.
- Divide the mixture into 8 equal portions and shape them into patties.
- Place the flour in one shallow dish.
- Beat the eggs in a second shallow dish.
- Place the bread crumbs in a third shallow dish.
- Dredge each fishcake first in the flour, then dip it in the beaten eggs, and finally coat with the bread crumbs.
- 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.
- 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.
- 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 per serving
4 ServingsCalories 500kcal
Protein 45g
Carbohydrates 45g
Fiber 6g
Sugar 5g
Fat 22g
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