How To Make Salmon Fishcakes
Salmon Fishcakes Recipe. Salmon fishcakes served with salad and best accompanied with tartar sauce or sweet-chilli sauce. Combine with Videojug's chunky chips. Experience our Salmon Fishcakes recipe.
- You Will Need
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Step 1:
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Cook the potatoes
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Boil the potatoes in salted water for 20 minutes or until soft then drain and tip them back into the pan.
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Step 2:
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Mash the potatoes
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Mash the potatoes until smooth, transfer to a bowl and leave them to cool slightly.
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Step 3:
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Cook the fish
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Bring some water to the boil in a pan. Add the fish, bring back to the boil and simmer for 8 minutes.
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Step 4:
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Drain the fish
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When the fish is cooked lift out of the water with the slotted spoon, place on a plate and leave to cool.
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Step 5:
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Break up the fish
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When the salmon is cool, peel off the skin, break it into large flakes and discard any bones.
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Step 6:
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Mix the fish
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Put the fish into a bowl and add the mashed potatoes, melted butter, dill and some salt and pepper. Mix well.
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Step 7:
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Create the cakes
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Shape the mixture into 8 rounds, about 2.5cm thick, cover with cling film and place in the fridge for 20 minutes.
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Step 8:
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Coat the fishcakes
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Beat the eggs and place them alongside the flour, and breadcrumbs in three separate bowls. Dip the fish cakes into the flour, then into the egg and finally in the breadcrumbs, pressing them well to give an even coating.
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Step 9:
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Cook the fishcakes
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Heat the sunflower oil in a frying pan. Fry the fish cakes in batches for about 4 minutes until crisp and golden in colour on both sides. Lift them out with a slotted spoon and drain briefly on kitchen paper.
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Step 10:
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Serve the dish
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Serve two fish cakes on a plate with a green salad and a big dollop of tartare sauce.