Salmon and Spinach Fishcakes

Salmon and Spinach Fishcakes

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 

Made with these products:


450g Salmon Fillets 

Bay Leaves 

150ml Milk 

350g Potato 

335g Spinach 

Seasoning to taste

½ Lemon (zest of)

1 Egg 

Flour for shaping

75g Panko Crumbs 

Oil for Frying


Makes: 4

Difficulty: Easy

Time: 50 minutes

  1. Place the fish and bay leaves in a frying pan, pour over the milk, bring to the boil and simmer for 5 minutes, or until the fish is just cooked.
  2. Remove the fish from the milk and place on a plate to cool.
  3. Peel and cut the potatoes into eighths.
  4. Boil the potatoes until tender but not broken up, and then drain.
  5. Mash the potato and season well with salt and black pepper andlemon zest.
  6. Place the JUICE FILTER into the Kenwood PureJuice Pro.
  7. Juice the spinach, reserving the juice and the pulp, save the juice for another use.
  8. Flake the fish into big chunks into the pan of potato and add the spinach pulp. Gently turn the mixture with your hands to combine the ingredients taking care not break the fish up.
  9. Add the panko crumbs, egg and gram flour to individual bowls.
  10. Using floured hands, divide the fish mixture into four and place on the board, shape into rounds approximately 2.5cm deep.
  11. Dip each cake into the flour, then the egg and lastly the crumbs
  12. Leave to chill on a clean plate or baking tray for 20 minutes.
  13. Preheat the oven to 180°C.
  14. Heat the oil in a non-stick pan and fry the fishcakes one at a time,until golden.
  15. Finish by placing in the oven for 10 minutes and serve with salad.

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