Easy Step By Step Potato And Salmon Fish Cakes Recipes
EASY SALMON FISHCAKES
Possibly the easiest recipe for fishcakes you will ever find, these Easy Salmon Fishcakes take just 30 minutes to make, and only 15 minutes if you use leftovers! With no breadcrumbing and messy bowls of egg to contend with, they are hassle-free and perfect for a busy weeknight.
Provided by Eb Gargano
Categories Main Course Starter
Time 30m
Number Of Ingredients 8
Steps:
- Place the potatoes in a large pan and cover with boiling water. Bring back to the boil and cook for 10-15 minutes until soft. Drain and mash.
- Meanwhile, pre-heat your grill to medium hot. Drizzle a little olive oil over your fish and rub to coat evenly. Place the fish on a grill rack and grill skin-side up for 3 minutes, then the other way up for 6 minutes. Remove the fish from the grill and put on a plate. Peel off the skins and throw them away, then flake the fish and add it to the mashed potato.
- Add the parsley, lemon juice if using, and a little salt and pepper to the mash and gently mix together, taking care not to break the fish up too much.
- Shape the fishcake mix into 12 balls. Tip the wholemeal flour onto a plate and gently roll the balls in the flour until evenly coated, then flatten to make fishcake shapes. Place the prepared fishcakes on a plate, while you make the rest.
- Preheat your oven to 120C / 100C fan / gas mark ½ / 250F.
- Heat up 3 tablespoons of oil in a large non-stick frying pan for 1 minute and then pop 3 or 4 fishcakes into the pan. Cook for 2-3 minutes or until the fishcakes have developed a golden brown crust on the bottom. Flip over and repeat on the other side. Put the finished fishcakes on a plate in the warm oven to keep warm while you make the rest.
- Serve with lemon wedges and a green salad.
Nutrition Facts : Calories 329 kcal, Carbohydrate 39 g, Protein 27 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 55 mg, Sodium 70 mg, Fiber 7 g, ServingSize 1 serving
POTATO'N SALMON CAKES
Quick easy recipe to make after a hard day's work. For the mashed potatoes use plain cooked potatoes mashed with no added ingredients. Just cook extra potatoes the night before and take out what you will need for this recipe. If you want a little spice add 1/2 tsp hot pepper flakes I like a bit of Tartar sauce and a green salad along side or a couple of steamed vegetables. Great summer dish. This recipe goes a long way from one small can of salmon. I would like to stress use leftover cooked potatoes not left over mashed potatoes that already have got a lot of extra ingredients in them!
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 6 cakes
Number Of Ingredients 9
Steps:
- Mix all the ingredients except the bread crumbs, stir well.
- Form into 6 cakes.
- Coat with crumbs.
- Fry until nicely browned on the outside and heated through, apprx 5 minutes each side Serve.
SHREDDED POTATO SALMON CAKES
Delicious salmon cakes made with potatoes and the added color of red bell pepper and green onion. I enjoy a simple garlic mayonnaise to accompany the cakes but you can pretty much use whatever you desire. These turned out great and definitely became an all-time favorite.
Provided by Chef Sunshine
Categories One Dish Meal
Time 30m
Yield 12 cakes
Number Of Ingredients 12
Steps:
- Squeeze as much liquid from the potatoes as you can, and place in a large bowl. Beat the eggs with salt, pepper, and Italian seasoning, and mix with the potatoes. Mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms and bread crumbs. Form into about 12 patties about 3/4 inch thick.
- Heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Fry the patties for about 3 minutes per side, or until golden brown.
- Drain on paper towels quickly before serving.
- Try to fry all the patties at one time, otherwise the mixture becomes stiff.
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