Easy Salmon fishcakes
When I have leftover grilled or baked salmon I normally make fishcakes from it the next day. These easy salmon fishcakes are ready within just 15 minutes so they are ideal on busy weekdays. One fillet of fish goes a long way – you can make 6-8 fishcakes from it. I used gram flour to combine the mixture but, if gluten is not an issue, you can use normal flour too! Also, you can fry, grill or bake the fishcakes – baking or grilling is the healthier option.
Ingredients
Method
- Cook the potatoes whole, then peel them. Set aside.
- Remove the skin of the salmon, then flake the flesh into a large mixing bowl. Add the potatoes, and using a fork, mash them into a textured mixture. Season with salt and pepper.
- Roughly chop the spring onion and chilli (if used) and put them into a small food processor. Add the dill and whiz until you get rough paste. Add the egg and whiz for a few seconds.
- Add the paste to the fish mixture and combine. Add enough flour to get a firm mixture, than can be shaped.
- Heat some oil in a frying pan (or line a baking tray). Form patties from the mixture between your palms, then coat them in the remaining flour, shaking off any excess.
- Fry the fishcakes on each side for 3-5 minutes until golden. Alternatively grill or bake them in a medium hot oven.
- Serve with a crunchy salad.