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Salmon Fish Cakes

A fish cake is similar to a croquette (see the recipe for Potato Croquettes here), consisting of a filleted fish and potato patty sometimes coated in breadcrumbs or batter, and fried.  The fishcake has been seen as a way of using up leftovers that might otherwise be thrown away.

500 g potatoes, peeled and cubed
200 ml water
2,5 ml salt
15 g butter
30 ml parsley or spring onion, finely chopped
2 x 220 g tins pink salmon, drained
1 extra large egg
50 to 100 ml cake flour

Crumb coating
60 ml cake flour
1 ml salt
1 ml freshly ground pepper
1 ml garlic and
 herb seasoning
1 extra large egg
15 ml water
100 ml dried breadcrumbs
sunflower oil for frying

To serve
tartare sauce (try this home-made Tartare Sauce)

  1. Peel and dice the potatoes and transfer them to a saucepan.
  2. Add the water and salt and bring it to the boil.
  3. Reduce the heat, cover and simmer until the potatoes are tender and dry.
  4. Add the salt and butter and mash the potatoes very well.
  5. Transfer the mashed potato to a medium mixing bowl and set it aside.
  6. Add the salmon tuna, spring onion, salt, egg and cake flour mix well.  Set it aside.
  7. To prepare the crumb coating measure the cake flour and spices onto a large plate.
  8. Break the egg into a soup plate and add the water. Mix well with a fork.
  9. Measure the breadcrumbs (see note) and transfer it to a 2nd large plate.
  10. Divide the mixture into 8 equal portions and form each portion into a neat pattie or cake with floured hands.
  11. Coat each fish cake with the flour mixture, then dip it in the egg mixture and lastly coat it with bread crumbs.
  12. Transfer the fish cake to a Tupperware container and set it aside.
  13. Do the same with the rest of the fish cakes.
  14. Seal the container airtight refrigerate for 15 minutes.
  15. To fry the fish cakes, pour enough oil into a saucepan to cover the bottom of the pan and heat the oil to moderately hot.
  16. Fry 4 fish cakes at a time in the oil until light golden brown on all sides.
  17. Lift the fish cakes out of the oil and transfer it to a plate lined with absorbent kitchen towel.
  18. Do the same with the rest of the fish cakes.
  19. Transfer the fish cakes to a serving dish and serve immediately or re-heat covered with foil in the oven at 160 ° C for 10 to 15 minutes.
  20. Serve with couscous or pasta and condiments such as sweet thai chilli sauce, tartare sauce, etc.

4 servings.

Recipe by Carolié de Koster from Art Of Cooking page 155.

Photo credit: www.lethabaherald.co.za

Variation

  • To make fresh breadcrumbs, process stale slices of bread into crumbs in a food processor. Freeze leftover bread crumbs for use in another recipe.
  • Substitute the salmon with tinned tuna, tinned crab or cooked white fish.
  • To bake the fish cakes in the oven, spoon heaped spoonfuls of the mixture 2 cm apart on a baking tray line with a Wizbake baking sheet.  Use the back of the spoon to flatten the heaps into patties.  You can also use cupped hands.  Bake the fish cakes for 10 to 15 minutes until both sides are golden brown.