Leftover Salmon Fishcakes
This was an amazing way to use up the last of the Salmon. This was a £12 side and made 3 amazing meals for us both, Im not talking budget meals but 3 great meals. Ive made salmon cakes before and loved them but I am really chuffed with this recipe
Ingredients for 2 people salmon fishcakes
- 250 gm potatoes cooked and mashed. Leave to cool
- 150 gm salmon, we had 110 gm left and it was perfect
- 1 tbsp ketchup
- half tbsp of English mustard
- seasoning
- 1 tbsp dried parsley
- ½ lemon, finely grated zest plus the remainder cut into wedges to serve
- plain flour to coat
- beaten egg to coat
- breadcrumbs to coat
Method.
Mix the potato, tomato ketchup, English mustard, the zest of ½ lemon, 1 heaped tbsp dry parsley, and some seasoning. mix in the salmon, Shape into 2 to 4 fish cakes depending on what size you like.
Pop the bbq on to around 180c. I used my kamado junior for this which is a tiny Kamado Joe and perfect for smaller cooks and once at temperature pop on a cast pan with a few tbsp sunflower oil to shallow fry.
Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs, messy but easy.
Fry the Salmon cakes over a medium heat for 5 mins each side until deep golden and heated through, obviously everything is cooked so visual is fine for this
Serve and enjoy.
Tips.
We served with chips, mushy peas and obviously tartare sauce. This was like a Friday night chippy meal
If you cooked this or any of my recipes then please do let me know how it went, I would love some feedback.
