Salmon Fish Cakes
If you have a tin of salmon in the grocery cupboard - you have a meal in the making. Fishcakes are quick and easy to make. The fish paste is the secret to this economical recipe. These traditional fish cakes are even better cold with a salad the next day.
- Makes 8 medium size fish cakes
- Recipe Category: Fish seafood, Traditional homegrown south african recipes
- Products in this recipe:
You Will Need:
Method:
Drain and remove the skin from the tinned salmon, but mash the small bones together with the fish and fish stock (fish bones are full of calcium). Cut a cross into the potatoes and microsteam on high for ± 10 minutes until soft. Skin, mash and mix with 2 T of flour.
Mix together fish, mashed potato, grated onion, egg, nutmeg, seasoning, lemon rind, lemon juice and parsley. Shape into neat flattened rounds, 1 cm thick. Dip in flour. Leave on a flat plate in the fridge to firm for 1 - 2 hours.
Pre-heat the fry pan without oil until hot, add oil to ½ cm deep and immediately add one third of the fishcakes. Cook until browned nicely on both sides. Drain on crumpled brown paper or absorbent kitchen paper.
Delicious with tartare sauce, fresh soft rolls and a mixed salad, dressed with our Classic French Dressing.
Quick sauce tartare
Mix all the ingredients together.
Salmon Fish Cakes
If you have a tin of salmon in the grocery cupboard - you have a meal in the making. Fishcakes are quick and easy to make. The fish paste is the secret to this economical recipe. These traditional fish cakes are even better cold with a salad the next day.
- Makes 8 medium size fish cakes
- Recipe Category: Fish seafood, traditional homegrown south african recipes
- Products in this recipe:
You Will Need:
Method:
Drain and remove the skin from the tinned salmon, but mash the small bones together with the fish and fish stock (fish bones are full of calcium). Cut a cross into the potatoes and microsteam on high for ± 10 minutes until soft. Skin, mash and mix with 2 T of flour.
Mix together fish, mashed potato, grated onion, egg, nutmeg, seasoning, lemon rind, lemon juice and parsley. Shape into neat flattened rounds, 1 cm thick. Dip in flour. Leave on a flat plate in the fridge to firm for 1 - 2 hours.
Pre-heat the fry pan without oil until hot, add oil to ½ cm deep and immediately add one third of the fishcakes. Cook until browned nicely on both sides. Drain on crumpled brown paper or absorbent kitchen paper.
Delicious with tartare sauce, fresh soft rolls and a mixed salad, dressed with our Classic French Dressing.
Quick sauce tartare
Mix all the ingredients together.