Recipe: Salmon Fish Cakes

Following last night’s dinner, I had some left over mash potato so I decided to try my hand at making fish cakes!
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As I am allergic to shellfish, I used salmon and it worked out pretty well.

Here’s what I used:

Left over mash potato (butter and milk had been added)

1 egg (lightly beaten)

cooked salmon (flaked after it was cooked)

1 clove of garlic (diced)

1/2 a red onion (diced)

chives

salt & pepper


-I added the salt, pepper, chives, garlic and the egg to the cold mash until combined.

-Followed by the diced red onion.

-I left the salmon until last so it wasn’t over mixed. I wanted it to stay as flaky as possible.

-Flour the bench and mould a tablespoon size of the mixture covering it in flour. This makes the mixture less sticky so it won’t stick to your pan and burn.

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Next part was the fun part! The cooking!

I heated some oil in pan and cooked the fish cakes for about 4-5 minutes on each side until they were golden brown.

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The fish cakes were great for lunch and I thought they tasted just as nice the following day. I am a huge garlic fan so I could taste it more in the cakes the day after.

Next time I might add some softened capsicum to add more colour and change things up. I know red onion is not usually found in fish cakes, however, when you re making them, you can add what you like. I like to experiment!

Have fun in the kitchen…

Thanks for reading! ♡

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