Easy Salmon Fishcakes
User Reviews
4.8
36 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
-
Servings
4 people
-
Calories
329 kcal
-
Course
Main Course, Appetizer
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Cuisine
British
Easy Salmon Fishcakes
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Possibly the easiest recipe for fishcakes you will ever find, these Easy Salmon Fishcakes take just 30 minutes to make, and only 15 minutes if you use leftovers! With no breadcrumbing and messy bowls of egg to contend with, they are hassle-free and perfect for a busy weeknight.
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Ingredients
- 1 kg white potatoes peeled and chopped into small cubes
- 400 g salmon cut into 3 fillets (see Note 1)
- olive oil
- 2 tablespoons fresh parsley chopped finely
- Juice of half a lemon optional
- salt and pepper
- 50 g wholemeal flour
- Lemon wedges and a green salad to serve
Instructions
- Place the potatoes in a large pan and cover with boiling water. Bring back to the boil and cook for 10-15 minutes until soft. Drain and mash.
- Meanwhile, pre-heat your grill to medium hot. Drizzle a little olive oil over your fish and rub to coat evenly. Place the fish on a grill rack and grill skin-side up for 3 minutes, then the other way up for 6 minutes. Remove the fish from the grill and put on a plate. Peel off the skins and throw them away, then flake the fish and add it to the mashed potato.
- Add the parsley, lemon juice if using, and a little salt and pepper to the mash and gently mix together, taking care not to break the fish up too much.
- Shape the fishcake mix into 12 balls. Tip the wholemeal flour onto a plate and gently roll the balls in the flour until evenly coated, then flatten to make fishcake shapes. Place the prepared fishcakes on a plate, while you make the rest.
- Preheat your oven to 120C / 100C fan / gas mark ½ / 250F.
- Heat up 3 tablespoons of oil in a large non-stick frying pan for 1 minute and then pop 3 or 4 fishcakes into the pan. Cook for 2-3 minutes or until the fishcakes have developed a golden brown crust on the bottom. Flip over and repeat on the other side. Put the finished fishcakes on a plate in the warm oven to keep warm while you make the rest.
- Serve with lemon wedges and a green salad.
Notes
- ½oz)
- Or use the same quantity of tinned salmon, or any other tinned or fresh fish.
- If you prefer your fishcakes coated in breadcrumbs, simply coat in flour as per the recipe above then dip into egg and then breadcrumbs before frying. For this quantity I suggest 1 egg (lightly whisked) and 100g (3½oz) breadcrumbs… I really recommend panko breadcrumbs for extra crispiness! Then simply fry as per the recipe above.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
329kcal
(16%)
Carbohydrates
39g
(13%)
Protein
27g
(54%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
55mg
(18%)
Sodium
70mg
(3%)
Potassium
1547mg
(44%)
Fiber
7g
(28%)
Vitamin A
210IU
(4%)
Vitamin C
31.2mg
(35%)
Calcium
98mg
(10%)
Iron
9.3mg
(52%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 27g | 54% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 55mg | 18% |
| Sodium | 70mg | 3% |
| Potassium | 1547mg | 33% |
| Fiber | 7g | 28% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 31.2mg | 35% |
| Calcium | 98mg | 10% |
| Iron | 9.3mg | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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