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(Slightly) spicy salmon fishcakes

A great recipe for when you have a glut of potatoes or left over mashed potato, and not much else fresh.  I can almost always find a tin of salmon or tuna lurking in the store cupboard.  This is a good recipe that can be prepared in advance (while children are napping, at school or at nursery or asleep the night before) and then just takes 5-10 minutes to cook fresh. If preparing in advance, add the egg just before cooking.  
Ingredients
  • large bowl mashed potato (left overs or fresh), cooled
  • 1 tin tuna or salmon (sustainably caught)
  • seasoning
  • 1/4 tsp chilli flakes (omit for the fainthearted)
  • small piece ginger, peeled and finely grated
  • squeeze juice from orange, lime or lemon
  • handful of green leaves (e.g. kale, spinach, rocket) if you have some fresh and handy
  • fresh coriander or parsley leaves, roughly chopped
  • 1 egg, beaten
  • half - 1 cup powdered dried polenta or semolina

Method
  1. Mix potato, tinned fish, seasoning, chilli, ginger, citrus juice, green leaves in a large bowl. This can be left in fridge, covered and sealed, until ready to cook. 
  2. Add the beaten egg and mix.
  3. Form small fishcake shapes.  As I am not very skilled at this, if I make them too large they fall apart as I turn them, so I try to make them a little smaller. 
  4. One by one coat them with the polenta or semolina.  
  5. In a non-stick frying pan heat a good amount of olive oil till very hot.
  6. Carefully place the fish cakes one by one in the pan. I find that if I do this in a circle, then I remember which ones to turn first.  
  7. Leave for a good few minutes to brown on the first side. If you turn them too early, they are more likely to fall apart I find. You may need to turn down the heat in order that they cook through.
  8. Turn and cook for a couple of more minutes until the second side is brown and the fish cake is hot through.
  9. Serve with a salad or crudites and a sweet chilli dip. Garnish with lemon/lime/ orange slices and more fresh coriander/ parsley leaves if you are so minded. I normally can't be bothered and just want to eat. 
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