Keep it simple with these Salmon Fish Cakes. A slight difference to the standard Salmon Fish Cake recipes you will find. Not too fishy and pack a nice punch of flavour. Keep it healthy and simple. Can be made as 4 large cakes or portion into smaller cakes to make the ingredients go further. The Salmon can be replaced with almost any other type of fish for those who want to try it different ways.
500g Potatoes, cut into chunks
2 Tasmanian Salmon Fillets
2 tsp Tomato Ketchup
Zest ½ Lemon
1 tbsp Parsley chopped
1 tsp English Mustard
100g dried Breadcrumbs
1 tbsp chopped Dill
3 tbsp Flour
1 Egg, beaten
4 tbsp Sunflower Oil
Salt and Pepper to season
First heat the grill and place the cut potatoes into a saucepan of water. Bring to the boil, cover and cook for 12-15 mins or until tender.
Drain the potatoes then mash. Meanwhile, season the salmon and pan fry for 5-6 mins. Wait a few minutes before breaking into large flakes.
In a bowl mix the potato, ketchup, mustard, zest, herbs and Salt and Pepper. Lightly mix in the salmon and shape into 4 large fish cakes.
Place the flour, egg and breadcrumbs in 3 shallow dishes. Dip the cakes into the flour then dip in the egg, and finally coat in breadcrumbs.
Heat the oil in a large fry pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through. Serve with mayonnaise and lemon wedges.
$11.13 per cutletMinimum weight per cutlet 250g
$9.30 per filletMinimum weight per fillet 200g
$15.74 per tailMinimum weight per tail 450g
$94.96 per fishMinimum weight per fish 3.8kg
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