About this recipe:Salmon Fish Cakes - a family favourite.
2 potatoes, peeled and cubed
900g boneless salmon fillets
200g dried breadcrumbs
1/2 teaspoon crushed red chilli flakes
1/2 teaspoon garlic granules
1 onion, minced
60g minced celery
50g chopped spring onions
75g chopped green pepper
30g chopped fresh parsley
4 cloves garlic, minced
salt and black pepper to taste
125ml vegetable oil
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Method Prep:20min › Cook:1hr › Extra time:40min › Ready in:2hr
Place the potatoes into a large pot and cover with salted water. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two in a large mixing bowl. Mash until no lumps remain, then refrigerate until cold.
While the potatoes are cooking, place the salmon fillets into a wide, shallow pan, and cover with lightly salted water. Bring to a simmer over medium-high heat. Once simmering, reduce heat to low, and cook until the salmon flakes easily with a fork and is opaque in the centre, about 10 minutes. Drain the salmon, and refrigerate until cold.
Stir the breadcrumbs, red chilli flakes and garlic granules together in a bowl; set aside. Stir the eggs, onion, celery, spring onion, green pepper, parsley and garlic into the mashed potatoes. Shred the chilled salmon with your fingers and place into the bowl with the mashed potatoes. Season to taste with salt and pepper, and gently stir the mixture until just blended. Divide into 4 tbsp portions, and shape into 1cm thick patties. Carefully press the fish cakes into the seasoned breadcrumbs, and place onto a plate - do not stack.
Heat the butter and oil in a large frying pan over medium heat. Cook the fish cakes in batches until the breadcrumbs are golden brown on both sides, and the fish cakes are hot in the centre, 3 to 4 minutes per side.