Fish Cakes with Lemon Cream
Preparation time is 30minutes
Cook time is 30minutes
Total time is 1hours
Serve is for 8 people
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
8
- 2 small Lebanese cucumbers, finely shredded
- 1 small red onion, finely chopped
- 1 bunch radishes, finely shredded
- 800grams potatoes, cut into pieces
- 1 cup light sour cream
- 415grams can red salmon, drained, flaked
- 5milliliter virgin olive oil spray
- 2tablespoons baby capers
- 1 large lemon, rind finely grated
- 2tablespoons juice
- 1teaspoons pepper (for seasoning)
- 1 egg
- 1/3 cup dill sprigs, finely chopped
- 1 cup dry breadcrumbs
- 1 pinch sea salt ground (to taste)
Method
Step 1 of 5
Put potatoes into a saucepan and cover with cold water. Place over a high heat and bring to the boil. Reduce heat and simmer for 15-20 minutes or until tender. Drain and roughly mash. Transfer to a large bowl.
Step 2 of 5
Preheat oven to 150°C. Add salmon, onion, capers, dill and egg to potato. Season with salt and pepper and stir well to combine.
Step 3 of 5
Using your hands, shape mixture into 32 small patties. Coat with breadcrumbs and place on a large plate. Spray fish cakes on both sides with olive oil.
Step 4 of 5
Heat a non-stick frying pan over medium heat. When hot, cook cakes, in batches for 1-2 minutes on each side or until golden. Transfer to a baking tray and place in oven to keep warm.
Step 5 of 5
Combine sour cream, lemon rind and juice, salt and pepper. Serve patties with lemon cream. Top with radish and cucumber. Tip 1: Fish cakes can be made a day in advance and reheated prior to serving. Tip 2: To test that the pan is heated, flick a little water onto the surface. If is sizzles, you can add the fish cakes.
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