Food with JP passion: Delicious Herby Salmon Fish Cakes
By JP Kennedy
I’m a huge fan of fish cakes and with brighter spring days on the horizon it’s at this time of year we start to look forward to lighter supper dishes and this recipe fits the bill.
These fishcakes are bursting with freshness and make a lovely supper or lunch with a simple green salad or some baby new potatoes and minted Petis Pois.
Fishcakes I’ve always found are best if made ahead, a few hours in the fridge seems to improve the flavour and consistency and make them easier to cook by either frying or cooking in the oven.
I’m not a big fan of fried food so I opt for the healthier alternative of cooking them in the oven – but cook them whichever way you prefer.
Ingredients: (Makes 6- 8 fishcakes)
- 500g organic salmon
- 500g potatoes, cooked and mashed
- 3 spring onions finely chopped
- 30g butter
- Large bunch of flat-leaf parsley finely chopped
- 1 teaspoon of finely chopped chives
- Juice and zest of one lemon
- 100g seasoned flour (Plain flour with salt and pepper)
- 3 eggs whisked
- 200g fresh breadcrumbs
- 1 teaspoon Dijon mustard
- Sea salt and freshly ground black pepper
Method:
1. Cook the spring onions in the butter, covered with a sheet of parchment paper on a low heat for 6- minutes.
2. Place the salmon in an oven proof dish add the juice of the lemon and season with sea salt and ground black pepper, cover with foil and bake in a preheated oven 180 degrees for around 20 – 30 minutes. Remove and allow to cool completely.
3. Flake the salmon into a large mixing bowl and add the mash potato, herbs, chives, lemon zest, Dijon mustard and softened spring onion. Taste and add more seasoning if required.
4. Using your hands mould the mixture into equal sized fishcakes – this recipe will yield 6-8 fishcakes.
5. Dip each fishcake into the seasoned flour, then into the egg mixture and finally into the breadcrumbs.
6. Leave to sit in the fridge for about 2-3 hours and then fry in olive oil until golden brown or bake in the oven on a tray lined with parchment paper for about 15 minutes at 200 degrees. Serve with a simple green salad or baby new potatoes and Petis Pois – Delicious!
Once you have mastered this recipe and feel confident in making fishcakes you can of course experiment with different flavour combinations.
Maybe mix with smoked haddock, envelope with a chunk of gruyere cheese or a dash of Tabasco sauce!
This is an extremely adaptable and delicious recipe and a great way to get your once a week fish serving into your weekly supper servings.
These beauties will definitely feature in one of my suppers this week.
Contact JP On:
Twitter: @JPKCooking
Email: JPKCooking@gmail.com
Instagram: jpkennedy.kennedy
