Fish Recipe: Salmon Fish Cakes

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I admit, I was skeptical of trying this recipe. Every single time I have tried salmon fish cakes, they have turned out dry and unappetizing. No more! This recipe was moist, full of flavor, and quite possibly the best salmon fish cakes I’ve ever eaten. As we fried them up, a smell like good old fish and chips filled the kitchen. YUM.

Salmon Fish Cakes

Adapted from Jamie Oliver’s Food Revolution

1 1/4 lbs of potatoes, peeled and cut into chunks

1 lb salmon fillets, skin on, scaled and bones removed (or in a pinch try using 2 cans of Clover Leaf’s canned boneless/skinless salmon)

olive oil

small bunch of fresh parsley

1 tbsp all purpose flour; plus extra for dusting

1 large egg

2 lemons

Get a big pot of water with a pinch of salt boiling on the stove. Add your potatoes and bring the water back to the boil.

Take your salmon and drizzle it with some olive oil, then sprinkle it with salt and pepper. Place it in a metal colander and place it over the pan of potatoes. Cover the top with tin foil to keep the heat in.

Reduce the heat a big and cook for about 10 minutes until the fish is steamed through and the potatoes are tender. Remove the fish to a plate; set aside. Drain the potatoes, then put them back into the pot and let them steam dry. Mash them well. To cool them quickly, I transferred the mashed potatoes to a plate and set them in the fridge while I continued with the recipe.

Remove the skin from the fish and flake it up. Let it cool, and when the fish and potatoes are completely cool add the fish into the potatoes with the tablespoon of flour, egg, parsley, salt, pepper, and zest the lemon over top. Mix it all together well.

Dust your work surface with flour, and shape your mixture into 8 portions. Shape each into patties, dusting with flour as you go and setting on a flour dusted pan. Once they are all formed let them chill in the fridge for about an hour.

Fry up your fish cakes in some olive oil over medium heat, about 3-4 minutes per side. They will become crispy and golden, and smell like fish and chips. Serve them with some salad or veggies. They are delicious with slices of lemon to squeeze over top.

Makes 8 fish cakes, or 4 servings.

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