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Salmon Fish Cakes

Western.Chefs's picture
Ingredients
  Salmon 1 Pound
  Canned pink salmon 1 Pound (1 Tin, 450 Gram)
  Potatoes 1 Pound (450 Gram)
  Salt To Taste
  Pepper To Taste, milled
  Pepper To Taste, freshly milled
  Parsley 1 Tablespoon, finely chopped
  Tomato ketchup 1 Tablespoon
  Lemon juice 1
  Lemon 1 , squeezed
  Eggs 2 Small
  Toasted breadcrumbs 1 Cup (16 tbs)
Directions

GETTING READY
1) Drain the salmon from the tin, flake the flesh and remove the skin and small bones.
2) Peel the potatoes and cook in boiling salted water until tender.
3) Drain, return the potatoes to the hot pan and dry over the heat for a few moments.

MAKING
4) In a bowl, sieve the potatoes.
5) Season well with salt and pepper.
6) Add the salmon, parsley, tomato ketchup and lemon juice and mix with a fork.
7) Lightly mix the egg and add a little to the salmon mixture, enough to bind the mixture together.
8) Check the seasoning in the mixture, adding a little more if necessary.
9) In a shallow dish, pour the remaining eggs and have the breadcrumbs for coating ready on a plate.
10) Turn the salmon mixture out on to a lightly-floured working surface and shape into a thick roll.
11) Set aside in a cool place to firm up a little.
12) Divide the mixture into eight portions and shape them into neat fish cakes.
13) Place them in turn in the egg and coat all over.
14) Lift out, drain for a minute, then place in the bed of dry breadcrumbs and coat evenly.
15) Pat the extra crumbs.
16) Freeze without wrapping until firm, then place in polythene bags in suitable numbers for serving.
17) Tie tightly and store in the freezer.

SERVING
18) To serve: In a frying pan, heat 1 tablespoon of oil and 2 oz (50 g) butter.
19) Add the frozen fish cakes and cook for 5 minutes each side, or until heated through and brown.
20) serve the hot fish cakes with sauce of your choice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Browned
Interest: 
Holiday, Gourmet
Ingredient: 
Salmon
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
6

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