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Salmon Fish Cakes Recipe

Salmon Fish Cakes Recipe - 4 servings


225 g potatoes, peeled

450 g salmon fillet, skinned

125 g carrot, trimmed and peeled

2 tablespoons grated lemon rind

2-3 tablespoons freshly chopped coriander

1 medium egg yolk

Salt and freshly ground black pepper

2 tablespoons plain white flour

few fine sprays of oil


Cube the potatoes and cook in lightly salted boiling water for 15 minutes. Drain and mash the potatoes. Place in a mixing bowl and reserve. Place the salmon in a food processor and blend to form a chunky puree. Add the puree to the potatoes and mix together. Coarsely grate the carrot and add to the fish with the lemon rind and the coriander. Add the egg yolk, season to taste with salt and pepper, then gently mix the ingredients together. With damp hands form the mixture into four large fish cakes. Coat in the flour and place on a plate. Cover loosely and chill for at least 30 minutes. When ready to cook, spray a griddle pan with a few fine sprays of oil and heat the pan. When hot add the fish cakes and cook on both sides for 3-4 minutes or until the fish is cooked. Add an extra spray of oil if needed during the cooking. When the fish cakes are cooked, serve immediately with the tomato sauce, green salad and crusty bread.

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