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Salmon Fish Cakes

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Ingredients

2 Medium potatoes, peeled and chopped
350g Salmon, cooked, flaked
1 Zucchini, diced
1 cup Mixed herbs, chopped
1 Lemon, zest finely grated, ½ juiced and reserved
2 Eggs, lightly beaten
2 Tbs Milk
75g Flour
100g Panko breadcrumbs
Oil for shallow frying
TARTARE SAUCE
200g Mayonnaise
2 tbs Baby capers, chopped
3 Large gherkins, chopped
½ cup Mixed herbs, chopped
1/2 Red Onion
SLAW
½ Red cabbage, thinly sliced
½ bunch Parsley, leaves picked

Salmon Fish Cakes

  • Medium

Ingredients

  • TARTARE SAUCE

  • SLAW

Directions

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Steps

1
Done

Place potato in a small saucepan, and cover with cold salted water. Bring to the boil over high heat, turn down to medium and cook for 20 minutes or until tender. Drain well, set aside to steam for 2 minutes, mash.

2
Done

Place mashed potato, salmon, chopped zucchini and herb mixture and lemon zest into a bowl, season, stir to combine. Divide into 8 equal pieces. Using your hands to shape into patties. Place on a lined tray, and refrigerate for 20 minutes too firm up.

3
Done

Beat together the egg and milk in a bowl. Place flour and breadcrumbs in separate bowls. Dip each patty in the flour, then in the egg mixture and lastly in the breadcrumbs. Heat 2cm oil in a heavy-based saucepan over medium-high heat. Add patties, in batches, and fry both sides until crispy, golden and warmed through. Drain on paper towel.

4
Done

For tartare sauce, combine all the ingredients and reserved lemon juice in a small bowl, season. Set aside.

5
Done

When ready to serve, for slaw, place the cabbage and parsley into a medium bowl with 2 Tbs of tartare sauce, season, toss to combine. Serve fishcakes with slaw and a dollop of tartare sauce.

The Cafe

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Lemon Roast Chicken with Mega Veggie Salsa and Feta and Roast
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