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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.
Print Recipe
Prep Time 8 minutes
Cook Time 7 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 3 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. Cook the potatoes whole, then peel them. Set aside.
  2. 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.
  3. 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.
  4. Add the paste to the fish mixture and combine. Add enough flour to get a firm mixture, than can be shaped.
  5. 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.
  6. Fry the fishcakes on each side for 3-5 minutes until golden. Alternatively grill or bake them in a medium hot oven.
  7. Serve with a crunchy salad.