Name: Easy Salmon fishcakes
Prep time: 8 min
Cook time: 7 min
Total time: 15 min
Ingredients: 1 baked/grilled salmon fillet (about 100g); 2 large cooked potatoes; 4 spring onions; 1 handful of dill; 1 red chilli, deseeded(optional); 1 egg; Gram flour (about 50g); Salt and pepper

Easy Salmon fishcakes

9 Jan 2017

by Dinna

Prep Time

8 minutes

Cook Time

7 minutes

Total Time

15 minutes

Background

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

1 baked/grilled salmon fillet (about 100g)
2 large cooked potatoes
4 spring onions
1 handful of dill
1 red chilli, deseeded(optional)
1 egg
Gram flour (about 50g)
Salt and pepper

Instructions

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.