How To Make Salmon And Spinach Fish Cakes
Preheat the oven to 400 f 200 c.
How to make salmon and spinach fish cakes. Oil a baking sheet. Mix the potato 2 tsp tomato ketchup 1 tsp english mustard the zest of lemon 1 heaped tbsp chopped parsley 1 heaped tbsp chopped dill and some seasoning. Learn how to cook great salmon and spinach cakes.
Heat the oil in a frying pan and when very hot fry the fish cakes for about five minutes a side until nicely crusty. Add the salmon to the potatoes. Take a large frying pan and place 1 2 the olive oil and heat for a few minutes.
Salmon and spinach cakes recipe. Pulse in the cream until incorporated. Add the mashed or grated potato the diced spring onions the nicely cut coriander lemon zest tsp salt and finally some black pepper.
Place the salmon fillets a small drizzle of olive oil and salt and pepper into individual aluminum foil packets on a baking sheet. Place the rice or gluten free flour on a plate and then make the fish cake patties and gently cover them with some of the flour so that they are lighlty dusted. Lightly mix in the salmon taking care not to break it up too much.
Cook for a few minutes until the spinach wilts. Step 5 shape into 4 large fish cakes. Rub the salmon fillet all over with a little oil and a pinch of sea salt and black pepper then place in a colander and cover with tin foil.
Preheat the oven to 400f or 200 degrees c. Direction for your recipe for fish cakes using canned salmon step 1 prepare the cakes the first step is to take your canned salmon and put it in a large bowl. Peel the potatoes cut into 2cm chunks and cook in boiling salted water for 10 minutes or use baked potatoes scoop out the potato and discard the skin.