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Salmon Fishcakes

Introduction & method

I don't know of any historical or regional background to these delicious fishcakes, but they are easy to make, proper comfort food. You can use leftover mash, or fresh. And canned salmon, or fresh.

 Salmon Fishcakes Recipe

Make Some Mash


Skip this step if you're using leftover mash. Peel your potatoes and cut into bite-sized chunks. Put them into a pot of water, bring it to the boil, cover it and simmer for about 10 minutes until the potatoes are fork-tender. Drain well and set aside for about 5 minutes to dry. Add a teaspoon of salt and a splash of milk - just enough to enable you to get a smooth mash. You don't want your fishcake mixture to be too wet or it won't hold together. Finely chop the parsley and the capers, add them to the potatoes and mash until smooth.

Prep The Salmon


If using canned salmon, open the can(s) and drain well. Otherwise, remove the skin from the salmon and get rid of any bones you come across. Cut the salmon into small pieces.

Mix It Up


Add the salmon and the lemon zest to the mash and mix well with a fork. Line a baking sheet with greaseproof paper and generously scatter flour over it. Divide the potato/salmon mixture into eight balls and form them into circular patties. I used a 75mm (3 inch) diameter steel ring for this to get them equal. Pop the tray in the fridge for half an hour to let the mixture firm up.

Crumb The Cakes


Set up a little production line - you want a side plate with some flour on it, a shallow bowl with a couple of beaten eggs in it, and another side plate with a pile of breadcrumbs. Coat each fishcake all over with flour, egg, and breadcrumbs. At this point you might want to freeze half of the fishcakes for another day - just form them into a stack with greaseproof paper between each one and wrap them all in foil.

Fry The Cakes


You want a good depth of sunflower oil in a frying pan - enough to come at least halfway up the fishcakes. Heat the oil on medium low heat and lower each fishcake into the pan. Let them sizzle for about 5 minutes on each side until golden-brown. Drain and serve.
 


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Salmon Fishcakes on YouTube.

 
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Ingredients & Info


FILLING
 600 grams potatoes
 500 grams salmon
 1 tsp salt
 a small handful fresh parsley
 1 tsp dill (dried)
 1 tsp capers
 zest of 1 lemon
 a splash of milk
CRUMB COATING
 50 grams flour
 2 beaten eggs
 50 grams breadcrumbs

PLUS

Sunflower or vegetable oil for frying.


UNITS:
Metric
US Customary/Imperial

Makes 8 fishcakes
Prep time: 30 minutes.
Resting time: 30 minutes.
Cooking time: 10 minutes.
Total time: 1 hour 10 minutes.