fishcake recipe

These easy-to-make salmon fishcakes, served with a fresh fennel slaw, makes a light, summery and quick supper.

Simple salmon fishcakes with fennel slaw

King Edward potatoes, peeled and chopped into chunks

fennel bulb,

spring onions, finely sliced

tsp soured cream and chive dip

Zest of 1 lemon,

hot-smoked salmon fillets, skin removed, flaked

rocket leaves

flour

Put the potato into a large pan of cold salted water, bring to the boil and simmer for 10-15 minutes until tender. Drain, return to the pan, cover and cook on a low heat for 1 minute to dry out. Season well and mash, then set aside to cool slightly.

Meanwhile, make the slaw by tossing the fennel and spring onion in a bowl, then adding the dip, half the lemon zest and the fennel fronds. Mix well.

Add the salmon, rocket and remaining zest to the mash and mix. Divide into 6-8 fishcakes. Shape with lightly floured hands. Heat 3 tbsp olive oil in a frying pan, then fry the fishcakes for 1-2 minutes on each side over a medium heat until piping hot. Serve with the slaw and lemon wedges.

The lemon and capers in this easy smoked haddock fishcake recipe are complimented by the hot horseradish and zingy lemon mayo.

Smoked haddock fishcakes

potatoes, roughly chopped

undyed smoked haddock fillet

olive oil

tbsp capers, drained and chopped

lemon

parsley

flour,

Lemon

For the horseradish mayo

mayonnaise

horseradish,

Lemon juice,

Cook the potatoes in a saucepan of boiling, salted water for 15-20 minutes or until tender. Drain well, mash and set aside, covered.

Meanwhile, preheat the grill to medium-high. Put the haddock in a roasting tin and brush with 1 tablespoon oil. Grill for 8-10 minutes or until just cooked through. Set aside to cool, then discard the skin and bones and flake into chunks.

Gently fold the haddock, capers, lemon zest, parsley and egg yolk into the mash, and season. Shape the mixture into 8 fishcakes and cover and chill for 20 minutes or overnight.

Meanwhile, spoon the mayo into a bowl. Mix in the horseradish, lemon juice, salt and pepper to taste. Cover and chill until needed.

Heat the remaining olive oil in a frying pan over a medium heat. Dust the fishcakes with a little flour and fry for 3-4 minutes each side, until golden. Serve 2 per person with the horseradish mayo, lemon wedges and a mixed salad, if you like.

Easy Salmon Fishcakes make a quick and healthy dinner with loads of flavour, made with fresh coriander, dijon and spring onions.

Salmon Fishcakes

salmon

potatoes

parsley (chopped)

lemon (juice only)

sea salt and black pepper

tsp dijon mustard

g flour

eggs (beaten)

breadcrumbs

Put the potatoes in a pan of boiling water and simmer for 12 minutes, until soft enough to mash.

Meanwhile, place the salmon fillets under the grill (broiler) and cook for around 8 minutes minutes, until the salmon is cooked through.

Once the salmon is cooked through, flake using a fork and put in a mixing bowl.

Add the mashed potato, chopped parsley, mustard, lemon, salt and pepper.

Form the salmon/potato mixture into eight thick patties. Then dip each one in to the flour, then egg and coat in breadcrumb.

Heat a little oil in a frying pan and fry the fishcakes for 6 minutes or until golden brown. Flipping carefully half way.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1593459032/egehnye8b0pkea7y8kiy.mp4

This is a really simple recipe for Salmon Fishcakes that kids will love. A great way to get more fish in your diet, with minimal ingredients and ready in under 20 minutes.

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