First posted: May 13, 2011

Salmon Fish Cakes

 

I had to debate long and hard with myself about whether or not these should be called ‘Salmon Fish Cakes’, or just ‘Fish Cakes’. If I’d just used good old Hake, which I have before and it’s delicious, then they would simply be ‘Fish Cakes’ and we’d all just get on with it. So why when I use salmon instead do I feel the need to add that in, as though it poshes them up or something? Go figure. I couldn’t. And, ultimately, who gives a continental? When something’s this delicious and can be on your fork with very little fuss it doesn’t matter what it’s called. We had a similar version a while ago when we had a recipe testing food and wine pairing just before I handed in my book manuscript. Out of 9 courses these were, hands down, the crowd favourite. I hope you like them too… 

 

Ingredients

Cooks in:        Serves:4

  • 2 salmon fillets, about 150g each
  • 2 Tbsp milk
  • 1 medium onion, chopped
  • 3 medium sweet potatoes, peeled and roughly chopped
  • 2 Tbsp chopped fresh parsley
  • 1/2 tsp each of coriander, cumin, chilli flakes, ground black pepper and salt
  • Juice of 1 lemon

What to do

1. Pre-heat oven to 180C and get a medium-sized pot of water on the boil.

2. Place the salmon fillets on a large square of tinfoil, lift up the sides, spoon over the milk, wrap tightly and bake at 180C for 10-12 minutes. Meanwhile boil the potatoes for about 15 minutes until can be easily pierced with a knife and in a small pan with a little olive oil or butter fry the onions until soft, about 5 minutes.
During this time prepare a light side salad and asparagus or green peas to enjoy with the fish cakes. 

3. Remove the salmon from the oven, it is ready if it flakes away easily with a fork. When ready, remove the potatoes from the heat, drain, mash add in the flaked salmon and onions along with the parsley, spices and lemon juice.

4. Pat gently into palm-sized patties, place in a shallow oven-proof dish and refrigerate until you are ready to cook them.

5. Just before cooking, pre-heat your oven's grill to the highest setting, drizzle the cakes with olive oil and grill for 5 minutes or until golden. Optional: sprinkle over a little grated cheese before hand.

Serve with the side salad and green peas or asparagus and a dollop of pesto on the side. Here in SA my favourite is the Thai Pesto from our friends over at Pesto Princess

 



Share this recipe

Related recipes
5 Ingredient Fish Cakes

Find other recipes

Fish and Seafood
Lunch and Dinner
Speedy Weeknight Meals
Summer

Tags:
delicious fish cakes with salmoneasy fish cakeshome made fish cakesquick and easy fish cakessalmon fish cakes

 

Comments