Herby Salmon Fish Cakes

These tasty little morsels are great as a special/weekend breakfast, healthy lunch or wholesome starter. I make breadcrumbs out of any leftover white bread from the weekend and process with lemon zest, seasoning and whatever herbs I have at the time – these are perfect for this type of dish.

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As you’ll need to buy parsley and dill, there will be enough left (presuming you buy in bunches) to make a spring pesto or with a little white wine, chopped cherry tomatoes and extra salmon –  you have a great little pasta dish for the evening or day after.

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I’ll be making these plenty throughout my life, they tick all the boxes you’d want a fish cake to tick – so flavoursome, chunky bits of salmon, soft and fluffy with herbed crumbs encasing the delicate treasure within. Mix up the herbs, if you have chives or any leftovers, these should also work nicely.

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Ingredients – Makes 3 large-ish cakes, could serve 4 as a starter

  • 260g floury potatoes
  • 200g salmon
  • 2 tsp tomato ketchup
  • 1 tsp English mustard
  • Zest of half an un-waxed lemon and quartered to serve
  • 1 tbsp chopped parsley
  • 1 tbsp chopped dill
  • 2 tbsp plain flour
  • 1 egg, beaten
  • 100g breadcrumbs (preferably homemade)
  • 4 tbsp of oil
  • Poached eggs / bacon / watercress or whatever you like to serve

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Method

First bring a pan of salted water to the boil. Peel your potatoes and chop roughly into big chunks. Boil for about 15 minutes until tender then leave in a colander to dry and cool.

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Season salmon, drizzle with a little olive oil and place under a hot grill for about 10 minutes until just cooked through. Let it cool and break into large flakes.

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Mash your potatoes well then mix in the ketchup, mustard and plenty of seasoning before carefully stirring through the salmon also. Shape your mixture into chunky burger shapes.

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Put the flour, egg and breadcrumbs in three separate shallow bowls/plates and season the flour generously.

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Take 1 cake at a time and coat well in flour (dust off any excess) before coating in egg and then breadcrumbs.

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Refrigerate until needed then heat oil in a frying pan over a low-  medium heat and fry fish cakes for about 3 minutes on each side (making sure not to let them burn). Serve with whatever you fancy, I like a peppery bed of watercress or rocket, poached eggs, lemon wedges and an extra sprinkle of fresh dill and cumin salt.

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11 Comments Add yours

  1. Reblogged this on SheDoesLiving and commented:
    I can’t wait to try this beautiful recipe.

  2. kalajna says:

    It looks delisious! And the photos are awesome 🙂

  3. Lan | morestomach says:

    this looks amazing, i’m not a fan of salmon and quite honestly, i don’t buy fresh fish… i do have a can of tuna and sardines in my pantry right now that i am wondering if one or other might make a good substitution.

    your blog is a treasure trove of great recipes!

  4. Lety C says:

    Wow Katie! What a wonderful blog you have! You have such beautiful photos! Are you a professional photographer? Certenly your recipes seems to be delicious! Bet you are a chef too! Thanks for stopping by my blog that led me to yours!

  5. angelinahue says:

    Looks fantastic and sounds like it would not be too difficult to prepare. Putting this on my list of things to try sometime soon, thanks!

  6. that looks divine! I have never seen a prettier poached egg!

  7. I’m already pretty keen on my fish cakes, but I’ll definitely have to try this seasoning combination – I make mine with sweet chilli sauce and spring onions.

  8. That is a certified FOOD PORN…

  9. xoamys says:

    Yum! Just picked up fresh salmon from our local market here in Finland, I have to give this a go! Im obsessed with this plate as well, been looking everywhere for something similar as it photographs so beautifully!

    http://xoamys.com/

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