Easy Crispy Salmon Fishcakes
User Reviews
4.7
27 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
4 -5 people (based on 2 fish cakes each)
-
Calories
357 kcal
-
Course
Main Course
-
Cuisine
British
Easy Crispy Salmon Fishcakes
Report
Salmon fishcakes! These are so simple to make, but there's nothing inferior about the taste. Full of delicately flavored salmon and fresh, subtle flavours, these are family crowd pleasers. Even your fussiest kid will love them! My favourite part is the crispy exterior - mmmmm!
Share:
Ingredients
for the fish cakes
- 14 ounces potatoes peeled and diced (about 4 small to medium potatoes)
- ½ cup frozen peas 2½ ounces
- 1 tablespoon butter
- 9 ounces salmon Around 3 portioned fillets (or use another kind of firm fish such as cod, tilapia, pollock or hake, or canned/tinned salmon or tuna)
- 1 lemon (zest & squeeze juice over to serve)
- 2 teaspoons mustard any type e.g. yellow, Dijon
- ¼ cup fresh parsley about a handful, finely chopped (or use other fresh herbs such as basil, dill or coriander)
- 1 ounce grated cheese about a handful (I like a sharp cheddar but any strong cheese works e.g. parmesan, crumbled feta)
- 1 pinch chili flakes optional (perhaps skip if serving to children)
- 2 tablespoons mayonnaise
- salt and pepper
For the crispy coating
- 3 tablespoons flour (roughly)
- 1 egg whisked
- ¼ cup breadcrumbs (roughly) I like Japanese panko crumbs, but any breadcrumbs can work
- olive oil (or vegetable oil) for frying
Instructions
- Cook the potatoes in salted boiling water until tender (about 15 minutes). Add the peas for the last few minutes. Drain then return to the pan and lightly mash with the butter (I prefer to leave the potato a bit ‘chunky’). Empty into a large bowl.
- Meanwhile, put the salmon in a microwavable dish with around ⅓ cup/100ml milk. Then cover with plastic wrap and microwave for 2 minutes or until just cooked (a thicker piece of fish might need a little longer).
- Flake the salmon into the bowl with the potato, then add the lemon zest, mustard, fresh herbs, cheese, chili flakes, and mayonnaise. Add a generous grinding of salt and pepper and mix well.
- Cool the mixture for around half an hour in the fridge. Then take golf ball-sized amounts of mixture and then flatten gently to shape into 8 to 10 fish cakes.
- To coat the fish cakes, put the flour, egg and breadcrumbs in separate dishes. Then roll the fishcakes first in the flour, then in the egg and lastly in the breadcrumbs. Place on a plate or baking tray ready to cook.
- Heat up enough oil to just cover the bottom of a large frying pan on a medium high heat. Then pan fry the fishcakes for about 5 minutes on each side or until golden and crispy. Serve immediately.
Equipments used:
Notes
- Freezing: These fishcakes freeze really well. Simply freeze them between layers of baking paper in a sealed container. When ready to eat, defrost in the fridge then cook as from fresh.
- Fish: I usually use fresh salmon but canned works as well, as does canned tuna (I prefer in oil or water, drained). Smoked fish would work as would firm white fresh fish such as tilapia, cod, haddock, pollock or sea bass.
- I prefer to keep the fish and potatoes quite chunky. This gives the fishcakes a nice texture, but also stops them from turning to mush in the pan.
- Cooking the fish: Don't waste the milk you cook the fish in if you decide to microwave fresh fish in milk as suggested. Freeze it and use it for the sauce when you make this fish pie! If you prefer you can pan-fry the fish or bake it for 10 minutes instead, or use leftover cooked salmon.
- When pan-frying: Don't be tempted to keep moving the salmon fishcakes around. Leave them for around 5 minutes on each side so that they can get nice and crispy.
- Top tip: Lately I've been serving the fishcakes with this very simple 5-minute Greek yogurt dip!
Nutrition Information
Show Details
Calories
357kcal
(18%)
Carbohydrates
32g
(11%)
Protein
21g
(42%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
94mg
(31%)
Sodium
244mg
(10%)
Potassium
879mg
(25%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
720IU
(14%)
Vitamin C
46mg
(51%)
Calcium
109mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4-5 people (based on 2 fish cakes each)
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 21g | 42% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 94mg | 31% |
| Sodium | 244mg | 10% |
| Potassium | 879mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 720IU | 14% |
| Vitamin C | 46mg | 51% |
| Calcium | 109mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
27 reviews
Excellent
Other Recipes
You'll Also Love
