Zesty Salmon Fish Cakes
Serves 4
Fish cakes are often a firm favourite with kids and in fact anyone who likes a simple, wholesome, but very tasty and satisfying meal. And because this particular salmon fishcakes recipe uses John West Skinless & Boneless Pink Salmon, all you have to do is open the can, drain it, and then off you go.
Of course you can buy ready-made fishcakes at any supermarket, but where’s the fun in that?! Besides, when you follow our simple salmon fishcakes recipe, you’ll get much, much tastier fishcakes, which are all the more enjoyable because you made them yourself and know exactly what went into them. So get cooking, and then serve with your favourite vegetables or a light salad. Or for a change, forget weight watching and indulge yourselves with a pile of freshly cooked chips.
Ingredients
- 170g can John West Pink Salmon Skinless & Boneless, drained
- 150g mashed potato, chilled
- 1tsp chopped dill
- Zest of ½ lemon
- 1 egg, beaten with a splash of milk
- 2tbs plain flour
- 50g fine breadcrumbs
- 2 tbs mayonnaise
- Juice of 1 lemon
- 1 tsp chopped caper
- 2 gherkins finely chopped
- ½ tsp chopped dill
Pink Salmon – Skinless & Boneless 170G
Caught in the cold clear waters off Alaska and Canada, our wild pink salmon is packed with flavour and nutrition. The salmon is skinless and boneless, making it incredibly convenient to add to your favourite pasta dish or salad for a boost of protein and omega-3.
Step 1
To prepare our Salmon Fishcakes recipe preheat your oven to 190*c or gas mark 5.
Step 2
In a large mixing bowl add the mash and with a wooden spoon soften the potato a little. Now add the John West drained pink salmon, dill and lemon zest. Season with a little salt and milled pepper and mix well.
Step 3
Divide the mix into 4 balls and shape into a fishcake. Then leave to cool in the fridge for 15 minutes. Meanwhile place the egg; flour and breadcrumbs into 3 separate bowls.
Step 4
Dust your fishcakes in flour until completely coated. Then dip into the egg and roll in breadcrumbs. Repeat with the remaining fishcakes.
Step 5
Add 2 teaspoons of sunflower oil to a non-stick frying pan and gently cook the fishcakes until golden on both sides, place onto an oven tray and pop into the oven to warm through, for about 10 minutes.
Step 6
Make the tartar sauce, by simply mixing all the ingredients together in a bowl. Serve your fishcakes with a spoonful of tartar sauce and your favourite vegetables.
Hint: For a stronger flavour use John West Red Salmon. If you enjoy the skin and bones variety, simply mix it and the bones will crush.
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