Classic Salmon Fish Cakes
|Serves: 4 people || ||Total time (min.): 50 |
Salmon makes a luxurious fish cake, perfect for a special meal and can be served with salad and accompanied with tartar or chili sauce. Here's our classic salmon fish cake recipe along with some alternatives such as Thai, cod and smoked mackerel.
- Put the peeled and quartered potatoes and salted water into the bowl. Rub the salt, pepper and lemon juice onto the salmon and wrap the fish in silver foil. Place the fish into the Steamer Basket and add to the bowl. Set the temperature to 140ºC and the speed to stir 3. Set the time for 20 minutes and attach then Splashguard.
- Remove the Steamer Basket and put to one side. Drain the potatoes and return to the machine. Attach the K Beater, set the speed to maximum and beat for 3 minutes using the pulse button. Add the tomato ketchup, Worcestershire sauce and herbs to the potatoes and mix for 2 minutes using the pulse button.
- Remove the skin from the salmon, flake the flesh and add to the mixture. Beatfor a further 2 minutes. Divide the mixture into 8 portions and shape into 5cm diameter cakes. Tidy the shape of the cakes with a palette knife.
- To coat the fish: Cover the fish cakes with egg wash then breadcrumbs.
- Melt the oil and butter together in a large frying pan and fry the fish cakes over a gentle heat for around 6 minutes, turning once during cooking until golden. Season to taste.
Thai spice-infused fish cakes
In 1 tbsp olive oil sauté 1 tsp chopped lemon grass and 2-4 tsp red Thai paste. Reserve and then add to the basic recipe. Substitute the salmon for 200g of coley. Replace the Worcestershire sauce and herbs with 1 tsp Thai fish sauce, and 2 tsp fresh chopped coriander.
Smoked mackerel fish cakes
Substitute the salmon for 200g smoked mackerel, skinned and flaked – there is no
need to cook the mackerel.
Cod fish cakes infused with truffle oil
Substitute the salmon for 200g of cod loin and omit the tomato ketchup. Add 2 tsp
truffle oil to the mix.