We should all be eating at least two portions of fish a week, including one portion of oily fish. Salmon is a delicious oily fish but may need some disguising when it comes to little fussy eaters. Not only are these fishcakes truly scrumptious but they also meet the requirement of your recommended dose of oily fish for the week.
You start off the recipe by cooking your salmon under the grill. With fresh salmon this only takes about 5-6 minutes, however you can use frozen pieces of salmon (use according to pack instructions) or tinned salmon if you wish. Fish, especially salmon can seem expensive to buy over the counter but when you put into context that this will make a big batch of fishcakes for the whole family, with some leftovers (sometimes!) that you can put in the freezer it does work out pretty cost effective. This is how your salmon should look once placed under the grill for 5 minutes…
Now time to make your mash filling. Peel and chop up your potatoes and place in a pan of boiling water, cook for approx 15-20 minutes until soft. Drain and then mash. I do find that nice creamy fluffy potatoes work best for this recipe (e.g. Maris Piper potatoes).
Into your mash potato add the tomato ketchup, mustard, parsley, lemon juice and chilli (if using). A little tip when the recipe requires lemon…. I tend to buy a lemon juice bottle from Aldi and any recipes that require lemon I add a little of this, its a cheats way of adding lemon without going out and buying fresh ones! It lasts a good while in your cupboard as a stock cupboard staple. You can of course use fresh lemons. If I ever have any fresh lemons left over I slice and freeze them on a baking tray lined with baking parchment. Once frozen I pick them up and place them all into a freezer bag so that they are ready to put in a glass of water or use for recipes once defrosted.
The completely optional bit is the chilli flakes. You can also try using sweet chilli or even Sriracha sauce for extra heat!. They give the fishcakes a little kick and I use a little in the fishcakes but not too much so that the kids will not eat it. If you like a little more chilli then add into your breadcrumb mixture for the ‘grown up’ version of the fishcake. I tend to make little mini fishcakes for the kids (chilli free) and large versions including chilli for myself and my husband.
Your salmon should be cool by now so break up the fillets into flakes and gently mix them into your mash mixture taking care not to break it up too much as it will make a big mushy mess.
Your fishcake filling is now ready, all you have left to do is the crispy outer coating. Prepare 3 bowls, one containing the flour, one with the egg and one with the breadcrumbs.
You can use wholemeal flour for this recipe and you are actually able to cook the fishcakes with only the flour on if you wish skipping the egg and breadcrumb stage. For mine I used plain flour and shop bought panko breadcrumbs as I was short on time, however I do tend to make my own breadcrumbs and pop them into the freezer as a reserve for recipes such as this. If I have any wholemeal bread that is going a little stale I will whizz it up in the food processor and pop into the freezer in a freezer bag and defrost the night before.
You will need to get messy for this bit, dip your hands into your cooled mash mixture and grab chunks of the it in your hands forming them into fishcakes shapes (as mentioned, smaller ones for the kids and larger ones for the adults). Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs. I usually put them all onto a tray or plate in readiness to cook in the pan.
Heat the rapeseed oil in a large pan, don’t use too much otherwise your fishcakes will become greasy and soggy, you only need a little to enable to brown them off with. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through. This mixture is freezable uncooked so any left over make into fishcakes shapes and freeze. These fishcakes can be cooked in the oven from frozen.
Once cooked pop onto a plate lined with kitchen towel to mop up any excess oil, they should appear crisp and browned and be warmed right through.
I often tend to serve with with homemade wedges, a sweet chilli dip and salad. I hope that you enjoy them as much as our family do.
- 4 large potatoes
- 3 fillets of boneless skinless salmon
- 2 tsp tomato ketchup
- 1 tsp english mustard
- 1 tsp lemon juice
- 1 heaped tbsp dried parsley
- 3 tbsp plain flour
- 2 eggs
- Dried breadcrumbs preferably wholemeal
- Rapeseed oil
- Chilli Flakes optional
- Black Pepper
- Put your pieces of salmon under the grill for approx 5 minutes until they appear cooked.
- Peel and chop up your potatoes and place in a pan of boiling water, cook for approx 15-20 minutes until soft. Drain and then mash.
- Season your salmon with a sprinkle of black pepper and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes in a bowl.
- Into your mash potato add the tomato ketchup, mustard, parsley, lemon juice and chilli (if using).
- Now gently mix in the salmon flakes, taking care not to break it up too much as it will make a big mushy mess.
- Prepare 3 bowls, one containing the flour, one with the egg and one with the breadcrumbs.
- Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
- Heat the rapeseed oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
This recipe was adapted from bbc good food recipe.