Fishcakes
This recipe combines tender salmon with the salty richness of smoked salmon, creating flavorful fishcakes that are crispy on the outside and moist on the inside. Fresh herbs and zesty lemon add brightness to each bite, making this dish a perfect balance of flavors and textures. Enjoy these salmon fishcakes as a delightful main course for a special dinner or a cozy weeknight meal.
— Constant Cookbook
Ingredients
- 400g potatoes
- 400g piece of salmon or pieces of fillet
- 200g smoked salmon , chopped
- 1 lemon , zested and juiced
- a handful of parsley , dill or tarragon leaves, chopped
- flour , for dusting, seasoned
- 2 eggs , beaten
- 50g breadcrumbs , buy Japanese panko breadcrumbs if you can
Instructions
- Put the salmon in a microwaveable dish, brush with 1 tsp of the oil, cover with cling film and cook for 2-3 mins on high. Once cool, remove the skin and flake the salmon into small pieces in a large bowl.
- Stir 100g of the breadcrumbs into the salmon along with the shallot, chilli and lime zest. Squeeze the lime juice into the mixture, season well and form into eight patties. Put the flour, beaten egg and remaining breadcrumbs onto separate plates. Add the coconut to the breadcrumbs and season the flour a little. Dip the patties first into the flour, then into the egg and lastly into the crumbs.
- Heat 1 tbsp of oil in a non-stick frying pan over a medium heat. Cook the fishcakes for about 3 mins each side. You’ll need to do this in two batches, so keep the first four fishcakes warm in a low oven. Serve with rocket or a green salad and the sweet chilli sauce.
Yield
Serves 4
Nutrition
- Calories: 591 calories
- Fat Content: 38 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 31 grams protein
- Sodium Content: 0.6 milligram of sodium
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