About this recipe:A quick and simple recipe for salmon fish cakes. Tinned salmon is combined with sauteed onions, cracker crumbs, parsley and mustard powder, before being pan-fried until crisp.
Makes: 5 fish cakes
1 (418g) tin salmon
1 medium onion, chopped
150g crackers, crushed into crumbs
2 eggs, beaten
4 tablespoons chopped fresh parsley
1 teaspoon mustard powder
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Method Prep:10min › Cook:15min › Extra time:25min › Ready in:50min
Drain the salmon, reserving 175ml of the liquid. Flake the salmon. Melt butter in a large frying pan over medium-high heat. Add onion and cook until tender.
In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon. Mix until well blended, then shape into six fish cakes. Coat fish cakes in remaining cracker crumbs.
Melt margarine in a large frying pan over medium heat. Cook fish cakes until browned, then carefully turn and brown on the other side.