Description
Classic salmon fish cakes blend fresh Pacific salmon with crisp herbs and zesty seasonings for a delightful seafood appetizer. Crisp golden exterior and tender interior make these cakes perfect for home cooks who enjoy simple, flavorful dishes you’ll savor with each bite.
Ingredients
Scale
- 340 to 400 grams (12 to 14 oz) leftover cooked salmon or tinned salmon
- 2 cups (400 grams) mashed potatoes
- 1 large egg
- 30 milliliters (2 tbsps) chopped fresh Italian parsley
- 2.5 milliliters (½ tsp) salt
- 2.5 milliliters (½ tsp) ground black pepper
- 1 egg (for coating)
- 15 milliliters (1 tbsp) water
- Breadcrumbs
- Dash of salt
- Dash of pepper
- Olive oil
Instructions
- Preparation: In a large mixing bowl, blend mashed potatoes, flaked salmon, egg, salt, black pepper, and parsley until uniformly combined, creating a harmonious base for the fish cakes.
- Shaping: Craft uniform circular patties about 3 inches in diameter, pressing firmly to ensure structural cohesion and preventing potential crumbling during cooking.
- Chilling: Refrigerate the formed patties for 15-20 minutes to solidify their composition and enhance handling capability.
- Coating: Set up a breading station with beaten eggs and seasoned breadcrumbs, then meticulously coat each salmon cake by first dipping in egg and subsequently rolling in breadcrumb mixture, ensuring complete and even coverage.
- Frying: Warm olive oil in a non-stick skillet over medium heat, then carefully introduce the breaded fish cakes, cooking for 3-4 minutes per side until achieving a crisp, golden-brown exterior and ensuring thorough internal heating.
- Finishing: Transfer cooked fish cakes to a paper towel-lined plate to eliminate excess oil, preserving their delightful crunch and preparing them for serving.
- Presentation: Plate the salmon cakes alongside tartar sauce, green salad, or steamed vegetables, creating a balanced and appetizing meal ready to be enjoyed.
Notes
- Refrigerate for Firmness: Chilling mixture for 15-20 minutes helps prevent salmon cakes from falling apart during cooking, creating more stable patties.
- Moisture Control: Pat salmon and potatoes dry before mixing to prevent soggy texture and ensure crispy golden exterior.
- Breading Technique: Press breadcrumbs gently but firmly onto salmon cakes to create an even, crunchy coating that adheres well during frying.
- Oil Temperature Matters: Maintain medium heat to achieve perfectly golden-brown crust without burning or undercooking the salmon cakes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: British
Nutrition
- Serving Size: 5
- Calories: 300
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 80 mg