How To Cook Salmon Fish Cakes

Dip the fish cakes in a flat dish containing the breadcrumbs. Keep it healthy and simple. Step 1 pick through the salmon and remove any bones.

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Place the salmon fillets on a large sheet of kitchen foil and raise the edges slightly so it will hold a little liquid.

How to cook salmon fish cakes. The salmon can be replaced with almost any other type of fish for those who want to try it different ways. Bake salmon for 10 minutes then remove and cool. Place 450g floury potatoes cut into chunks in a pan of water bring to the boil cover and cook for 12 15 mins until tender.

Turn the heat down to medium low and cook for 8 to 10 minutes or until the salmon and potatoes are both cooked through. Form each piece into a flat patty. Cook the potatoes in boiling salted water for 20 minutes then drain and mash.

Heat oven to 180c. Drain and leave to steam dry then mash. Place the potatoes in a pan of water bring to the boil cover and cook for 12 15 mins until tender.

Step 3 meanwhile season 350g salmon fillet and grill for 5 6 mins until just cooked. Season generously with salt and pepper before adding the wine or water if. Meanwhile pick and finely chop the parsley leaves discarding the stalks.

In a mixing bowl beat the eggs and add the diced onion salmon and pepper. Can be made as 4 large cakes or portion into smaller cakes to make the ingredients go further. Shred the salmon with a fork and fold into the potato with the worcestershire sauce tomato sauce mustard capers lemon zest parsley and plenty of salt and pepper.

Set aside to cool. Once cooked remove the fish from the colander to a plate and discard the skin. Heat the oil and butter together in a frying pan until at a medium heat.