Description
Make these easy salmon fish cakes with potatoes. You can substitute salmon with different types of white fish. Feel free to use sweet potatoes instead of traditional ones.
Ingredients
Units
Scale
- 500ml (2 cups) milk
- 500g (1lb) fresh salmon fillets, skinless
- 1kg (2lbs) potatoes, peeled and chopped
- 15ml (1 tbsp) dill, washed and finely chopped
- 90ml (6 tbsp) flour
- 2 eggs, beaten
- 200g (7oz) dried breadcrumbs
- 45ml (3 tbsp) vegetable oil
Instructions
- Heat the milk over high heat in a saucepan. When it begins to boil, add the salmon and season to taste.
- Reduce the heat to medium and simmer your salmon for 15 minutes or until the fish is cooked.
- Spoon out the fish and set aside to cool. Reserve the milk.
- Meanwhile, 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, then mash, using splashes of the reserved milk to attain the desired consistency.
- Place the fish, potatoes and dill in a large bowl and stir until the ingredients are evenly distributed.
- Shape into 8 large fish cakes.
- Preheat your oven to 160°C/140°C fan/320°F/ gas mark 3.
- Place the flour, egg and breadcrumbs in 3 respective shallow dishes.
- Dip each fish cake into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
- Place a large frying pan on a medium heat and add the vegetable oil.
- Carefully place the fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a spatula.
- Transfer the fried fish cakes to the oven and bake for 10 minutes to heat through.
- Serve with a salad and fresh lemon wedges.
Notes
- More milk might be needed to poach the salmon in. It depends on the size of the saucepan you use.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: English