Preparation time is 40minutes
Cook time is 55minutes
Total time is 1hours 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 750grams washed white potatoes, peeled, roughly chopped
- 415grams red salmon, drained, skin and bones removed and discarded, flaked
- 1/4 cup dill, chopped
- 1 lemon, zested, juiced
- 2 free range eggs
- 1/2 cup plain flour
- 1 1/2 cup panko breadcrumbs
- vegetable oil, for shallow-frying
- 1packets mixed salad leaves (to serve)
- 4 lemon wedges (to serve)
- 4teaspoons aioli (to serve)
Nutrition per serving
2700kJ / 642Cal
2700 Kilojoules or 642 Calories
31% of daily energy intake*
Protein
40.0grams
Fat
20.3grams
Carbs
73.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Turn a can of salmon into delicious salmon fish cakes with this recipe. Serve these patties with a salad for lunch or as a starter before dinner.
Method
Step 1 of 4
Place potato in a large saucepan. Cover with cold water, then bring to the boil over high heat. Boil for 15 minutes or until tender. Drain, then return to pan. Heat pan over low heat, tossing potatoes, for 30 seconds or until excess liquid has evaporated. Mash potatoes and season.
Step 2 of 4
Place salmon in a large bowl. Add potato, dill, zest, lemon juice and 1 egg. Season and mix well to combine. Using wet hands, shape mixture into 16 patties.
Step 3 of 4
Place flour on a large plate. Whisk remaining egg and 1 tbs water in a shallow bowl until combined. Place breadcrumbs on a separate plate. Working with 1 patty at a time, dip in flour to coat, then dip in egg and coat in breadcrumbs. Place on a large baking tray. Repeat with remaining patties, flour, egg and breadcrumbs.
Step 4 of 4
Heat oil in a large non-stick frying pan over medium heat. Working in batches, cook patties for 4 minutes on each side or until golden. Serve fish cakes with mixed leaves, lemon wedges and aioli.
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