Scrumptious Salmon Fishcakes

As it is summer, though not always apparent,  I have decided to create a delicious, satisfying summer friendly meal of salmon fishcakes.

The best thing about these fish cakes is that they are really affordable, quick and ridiculously simple to make. They're perfect for eating with a nice fresh salad and a tall glass of your favourite chilled beverage sat outside enjoying the sunshine.


Right sales patter over, now down to the yummy nitty gritty...


This recipe will create 6 large fishcakes 
The photo above shows two on a plate but one, accompanied with a salad, was more than enough to fill a hungry person. So this recipe could easily fill 5-6 people (depending on how greedy they get) but don't worry they're just as delicious the next day cold as part of lunch.


The amounts listed are a rough estimate, I'll give as close as I can but it's up to you what ratio your fishcakes will have.


Ingredients: 

• Large tin of pink salmon ("tinned?!" I hear you cry, yes I know, but trust me, it works perfectly!)
• 3 medium potatoes (you may not need to use all the flesh, but you can always out the rest into a potato salad)
• 2 tbsp of mayonnaise
• 2 tbs chopped chives
• Squeeze of lemon juice (you can save the rest for squeezing on after)
• 3 eggs
• Breadcrumbs (I used a large tub of the premade orange variety, feeling slightly ashamed, I had no fresh and couldn't make any)
• 3 tbsp oil
• Salt and pepper to taste

1. Wash and prick your potatoes and place them into the microwave and cook until soft. Depending on your microwave will determine how long that will take. For 800Watt it took approximately 8-10 mins. Next, slice them in half to allow cool.
 I find cooking the potatoes this way stops them 'falling' and also prevents the potatoes from becoming water-logged.

2.Preheat the oven to 175C or the equivalent 


3. Open the tin of salmon, drain, skin, de-bone and break up into a large mixing bowl. Don't worry if there are some small pin bones they don't cause too much bother. 

4. Into the same mixing bowl place your mayonnaise, chives, salt, pepper and lemon juice and mix.

5. Scoop out the flesh of 2 of the, now cool, potatoes and gently combine with the salmon mixture (beware of making it like wallpaper paste by over mixing). This time I needed 1 1/2 halfs worth of potato flesh, you may need more, you may need less. You're looking for a mixture that is roughly 50/50.

6. Divide the mixture into six and gently, with dampened hands, form into the shape of 6 fishcakes and set aside.

7. Into a bowl crack the eggs and whisk till combined. In another place the breadcrumbs. 

8. Dip, one at a time, into the egg and then into the breadcrumbs. Now here is my (not so secret) secret; Go back and dip them in the egg again then the breadcrumbs. This makes an incredibly crispy coating.

9. If you can leave them them in the fridge for at least half an hour to firm up and all the flavours can mingle and become even more tasty.

9. In a large frying/saute pan (if it can go into the oven too that's a bonus... less washing up!) put your oil and leave to heat on medium. When the oil is hot, place the fishcakes into the pan and allow to brown and crisp on one side.


10. Turn the fishcakes over and then place the pan in the oven and bake till warmed through. Approximately  20 mins.

11. Enjoy with a fresh green salad. And please not that they are just as delicious when they're cold as they are when they are hot.
Enjoy!

Let me know what you think and please leave feel free to leave me any suggestions for ingredients for future recipes.


Till next time, 
Steph x