Salmon Fishcakes
Serves 3
My Salmon fishcakes can be made in advance, and left for up to 24 hours in the fridge.
They can even be frozen, pre-cooked but be warned it makes it quite tricky to fry them and stay in one piece.
I suggest using pre-cooked salmon fillets in this recipe but if you prefer you can bake some fresh salmon fillets yourself. Simply season the filets, add a teaspoon of butter to the top of each fillet and wrap them in foil before placing in a pre-heated oven (at 170˚C) for approximately 15-20 minutes (depending on size) until the salmon is cooked through. Allow it to cool slightly before adding it to your fishcake mix.
What you need
2 large white potatoes (approx. 500g) such as King Edwards, peeled and chopped into chunks of equal size.
2-3 spring onions, finely sliced
1 tbsp fresh dill leaves, finely chopped (stalks discarded)
Zest 1 lemon
2 pre-cooked salmon fillets, flaked
Salt and pepper
Coconut oil for frying
What you do
Pre-heat the oven to 170˚C.
Place the potatoes into a saucepan of boiling water with a little salt and cook until a knife can be inserted into them easily. (The cooking time will depend on how small you cut your potatoes but approximately eight to ten minutes should do it).
When the potatoes are cooked, drain them and place them back in the saucepan.Cover with a tea towel for several minutes to absorb the steam.
Mash the potatoes until smooth, then add the spring onions, dill, lemon zest, flaked salmon fillets and seasoning.
Stir the mixture to combine and shape into six fishcakes. (You want each fishcake to be approximately 1 cm deep and 7-8 cm wide in an ideal world).
If you are making your fishcakes in advance, you can pop them onto a clean plate, cover and store them in the fridge at this point.
Remove the fishcakes from the fridge half an hour before you wish to cook them.
When you are ready to cook them, heat a large frying pan and add two tablespoons of coconut oil.
Batch fry the fishcakes two at a time over a medium heat for approximately five minutes on each side until golden in colour and piping hot throughout. Be careful not to have the heat up too high so that the fishcakes do not burn.
Once all the fishcakes are fried, transfer them to a baking tray and pop them in the pre-heated oven for approximately five minutes. This will allow them to completely cook through in the middle and will re-heat the fishcakes that were cooked in the first batches.
While the fishcakes are in the oven, scatter the rocket on a serving plate, add the capers, olive oil, sliced chilli and a little seasoning and gently toss to combine.
Remove the fishcakes from the oven and sit them on top of the dressed rocket leaves served with the lemon wedges on the side.
To serve, choose any of the following:
Large handful rocket leaves
2 tsp capers, rinsed
1 tsp extra virgin olive oil
½ red chilli, thinly sliced
Salt and pepper
1 lemon, cut into wedges
