Salmon fish cakes recipe
The best salmon fish cakes recipe we’ve tried. We’ve used fresh ingredients including 3 different aromatic herbs, 2 types of fish and fresh vegetables, to create these unique tasting fish cakes.
Servings 12 small fish cakes
Ingredients
Salmon fish cakes
- 1 fillet salmon (about 125 grams)
- 1 fillet cod (about 125 grams)
- 1 potato, medium (about 125 grams)
- 1 sweet potato, medium (about 125 grams)
- 7 sprigs dill fresh
- 10 sprigs chives fresh
- 7 sprigs coriander fresh
- 4 spring onions finely chopped
- 2 tbsp mayonnaise
- 2 tbsp lemon juice fresh
- 40 grams spinach (large handful)
- 1 egg
- 2 tbsp olive oil
- 1 tbsp gluten free flour (optional)
For the crispy coating
- 50 grams gluten free oats
For the dip
- 100 grams natural yoghurt
- 1 squeeze lemon
Instructions
Cook the ingredients
- Peel and cut the potato and sweet potato into rough chunks.
- Place them in a pan of boiling water and simmer for 15 minutes or until cooked through.
- In the meantime cook the fish. You can grill or steam the salmon and cod fillets for 10 minutes until cooked through. We did this by placing the fish in a steamer and putting the steamer on top of the pan of boiling potatoes as it was convenient, but cook the fish fillets any way you like.
- Add a handful of spinach either to the steamer with the fish or to the saucepan of boiling potatoes for 1-2 minutes at the end of the cooking time to soften it.
- While the potatoes, fish and spinach are cooking, you can prepare the other ingredients.
Prepare the crispy coating
- For the crispy coating of the fish cakes, take the gluten free oats and whizz them in a blender until they are breadcrumb consistency. Place them in a bowl or on a plate next to the hob so they’re ready to use.
Create the fish cake mixture
- Then chop the herbs: dill, coriander and chives. Chop the spring onions as small as you can. Place them all in a large mixing bowl.
- Add the beaten egg, 2 tablespoons of lemon juice and the 2 tablespoons of mayonnaise to the mixing bowl.
- When your potatoes, fish and spinach are cooked, drain them from the water and add them to the bowl.
- Start breaking them apart with a fork and them mashing them with the other ingredients. Keep a close eye out for any bones in the fish as you do.
- We recommend using a fork over a blender as a blender can make the mixture very watery. The end result should have the consistency of a thick, gooey paste.
Form into fish cakes
- The resulting mixture should be gooey, like a thick paste which will be difficult to pick up and mould with your hands, but which should hold together when picked up with a spoon.
- Take two spoons. With one spoon, take out a spoonful of the mixture and place it on the ground oats.
- Using both spoons, gently roll the ball of mixture around in the ground oats until all sides are covered. This can be a bit fiddly and don’t worry if it looks like a misshapen ball at this point. As long as it doesn’t break apart into pieces and stays as one ball that is fine. You will shape it into patties in the pan later on.
- If you’re having trouble forming the mixture into balls then you can add 1-2 tablespoons of gluten free flour or extra oat crumbs to the mixture to thicken it. We prefer the taste of the fish cakes without the flour but they work very well with flour too if you prefer to add it in to thicken the mixture.
Cook the fish cakes
- Heat 2 tablespoons of olive oil in a large pan, on a low heat.
- Carefully lower your ‘ball’ of fish cake mix covered with oat crumbs into the pan.
- Using the spoons, flatten the ball into round patties, pushing down on them and around the sides to make them into compact circles.
- Cook on a LOW heat until cooked through. We strongly recommend making sure the heat is low as otherwise the oat crumbs can burn easily and the fishcakes won’t have a chance to cook through.
- Leave the fishcakes for 5 minutes on each side or until golden and cooked through.
- Remove and put aside on a plate. Add some more olive oil to the pan for the second batch.
- Make the dip. Simple mix the yoghurt together with a squeeze of lemon juice.