Salmon And Potato Fish Cakes Thai Fishcakes Recipe Wcrf

EASY, STEP BY STEP POTATO AND SALMON FISH CAKES

Steps:

• Put the mashed potatoes, salmon, egg, salt, pepper and parsley together in a bowl.
• Mix all the ingredients together using a fork to break up the fish, then form into patties (if the mixture is too soft, refrigerate for an hour or so before shaping).
• Dip patties into beaten egg, then coat in the breadcrumbs.
• Place on a baking sheet, and continue until the remaining mixture is finished.
• Fry gently over medium heat until golden brown on both sides, adding oil as needed.
• Place on paper-towel lined sheet to absorb the excess oil. Serve as desired.

SALMON AND POTATO FISH CAKES | THAI FISHCAKES RECIPE | WCRF

Steps:

• Warm the oil in a pan over a medium heat. Cook the spring onions, chilli and ginger until the onions are soft. Remove from heat. Whisk the egg
• then add the coriander, salmon, black pepper and the cooked spring onions, chilli and ginger
• and stir. Mash the potatoes, adding skimmed milk as necessary, until no lumps remain. Sift the self-raising flour over the top of the mashed potato
• and mix using a fork. Add the egg mixture to the potato and mix in thoroughly. Then divide into four equal-sized balls and shape into fishcakes. Dust the wholemeal plain flour over a plate. Roll the fishcakes in flour. Coat a frying pan with spray oil, and place over a medium-high heat. Add the fishcakes and fry on each side until golden. Serve immediately with the rocket and a wedge of lime.

THAI TASTE'S THAI FISH CAKES

Steps:

• Place the fish chunks, spring onions, chilli, curry paste, coriander, palm sugar, fish sauce, lime juice and a pinch of salt in a food processor and blend until finely minced.
• Transfer to a bowl and stir in the sliced green beans.
• Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs.
• Transfer the fish cakes to a plate, cover with cling film and place in the fridge for 30 minutes to 1 hour to firm up
• Heat the oil in a large frying pan and when very hot fry the fish cakes for about 1-2 minute each side, until golden brown and cooked through. Lift out and drain on kitchen paper, then serve with a selection of dipping sauces and a wedge of lime. Garnish with spring onions.

THE BEST SALMON FISH CAKES

Steps:

• Heat the grill.
• Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
• Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
• Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
• Shape into 4 large fish cakes.
• Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
• Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
• Serve with salad and lemon wedges.