Fishcakes
These are a brilliant way of using up leftovers - as well as being pretty impossible to resist. Try our three variations to mix things up
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hour + chilling
- Peel the potatoes, cut them into evenly sized pieces and bring to the boil in salted water. Cook for 10-15 minutes or until they are tender. Drain well, steaming off any moisture so they are completely dry. While still hot, mash well.
- Season the salmon fillet and grill on each side for 2-3 minutes until just firm and cooked through. When cool enough to handle, break into large flakes, discarding the skin and bones. Add the smoked salmon.
- Mix the potato, the lemon zest and a good squeeze of juice and herbs into the flaked fish. Season well. Shape into 4 large or 8 small, neat patties - chefs do this by pressing the mixture into a pastry cutter and then moving the cutter around in a circular motion so that the mixture comes away from the sides.
- Coat in the flour, then dip them into the beaten egg, then the breadcrumbs, turning to coat evenly. Chill for 30 minutes.
- To cook, heat a shallow layer of oil in a wide frying pan. Fry the fishcakes for 4-5 minutes until golden brown, then flip over and fry the other side for 2-3 minutes. If the sides look uncooked, roll them gently through the hot oil to brown.
Three variations
1. Use smoked haddock and a white fish instead of any salmon, and chives as your herb - fantastic served with a poached egg. 2. Use all white fish such as Icelandic cod and no salmon, and double the amount of herbs you use - parsley and dill make a nice mixture. Add 2 tbsp small capers for piquancy. 3. Use half crabmeat and the zest of an extra lemon, and half white fish instead of any salmon. Add a chopped chilli if you want a bit of heat.
Per serving
425 kcalories, protein 40.6g, carbohydrate 29g, fat 17.1 g, saturated fat 3.7g, fibre 1.8g, salt 0 g
Recipe from olive magazine, January 2010.
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Ingredients
- 400g potatoes
- 400g piece of salmon or pieces of fillet
- 200g smoked salmon , chopped
- 1 lemon , zested and juiced
- a handful of parsley , dill or tarragon leaves, chopped
- flour , for dusting, seasoned
- 2 eggs , beaten
- 50g breadcrumbs , buy Japanese panko breadcrumbs if you can
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Shop-bought mayo isn't a patch on homemade, especially this vibrant, peppery version - gorgeous with poached salmon
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hour + chilling
Ingredients
- 400g potatoes
- 400g piece of salmon or pieces of fillet
- 200g smoked salmon , chopped
- 1 lemon , zested and juiced
- a handful of parsley , dill or tarragon leaves, chopped
- flour , for dusting, seasoned
- 2 eggs , beaten
- 50g breadcrumbs , buy Japanese panko breadcrumbs if you can
Per serving
425 kcalories, protein 40.6g, carbohydrate 29g, fat 17.1 g, saturated fat 3.7g, fibre 1.8g, salt 0 g
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03 April 2010
Julie Green commented on this recipe
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03 May 2010
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25 November 2010
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