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Salmon fishcake recipes

Our top 3 of 6 Salmon fishcake recipes

Salmon and Mushy Pea Fishcakes Recipe at MyDish

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Salmon and Mushy Pea Fishcakes

by jade.devlin

by jade.devlinViewed 273 times


    Description

    A simple, convenient, delicious and affordable recipe brought to you by Canned Food UK

    Method

    1. 1. Boil the potatoes until soft, drain very well, mash and season well with salt and pepper.
    2. 2. Place the salmon in a large bowl, remove any large bones and skin.
    3. 3. Add the marrow fat peas and mashed potato and mix together well.
    4. 4. Divide into 8 portions, and shape into a fishcake shape, place on a baking sheet, cover and chill.
    5. 5. Brush the fishcake with egg and coat well with breadcrumbs.
    6. 6. Shallow fry the fishcakes for 3-4 minutes on each side or until golden brown.
    7. 7. Delicious served with a green salad and tartar sauce.

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    Ingredients

    • 418g can wild red salmon, drained
    • 300g can marrow fat processed peas, drained
    • 500g potatoes, peeled and cut into large chunks
    •  Breadcrumbs for coating
    •  Seasoning
    •  Oil for frying
    •  Green salad
    •  Tartare sauce
    Salmon Fishcake Recipe at MyDish

    3
    based on 2 reviews

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    Salmon Fishcake

    by Hiedi

    by HiediViewed 3253 times


      Description

      My son loves salmon and mash for dinner. I always make more,so I use the leftovers to make this fishcake on the following day for lunch.

      Method

      1. 1. Mix together the potato, salmon, spring onions and cheese. Season to taste.

      2. 2. Form into 2 cakes and then roll in the flour, egg and then the breadcrumbs.

      3. 3. Deep fry in some hot oil for a minutes until a light golden then place in a hot oven 180° for couple of minutes.

      4. 4. Serve with salad.

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      Ingredients

      • 100g Leftover mashed potato
      • 100g Leftover salmon fillet
      • 1 tbsp. Cream
      • 1 clove Garlic-crushed
      • 30g Cheese crumbled
      • 2 Spring onions finely chopped
      • 20g Plain flour
      • 1 Egg lightly beaten
      • 20g  Breadcrumbs
      • for frying Olive oil
      Salmon Fishcake Recipe at MyDish

      3
      based on 1 reviews

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      Salmon Fishcake

      by Team MyDish

      by Team MyDishViewed 4134 times


        Description

        Great family Sunday lunch.

        Method

        1. 1. Mash the salmon and potatoes together with the flour and salt.
        2. 2. Add half the egg mixture and beat well.
        3. 3.Shape the mixture into small patties and set them aside.
        4. 4.Coat each cake in flour, then the egg. Finally coat the cakes with the breadcrumbs.
        5. 5.Chill the cakes for at least 1 hour.
        6. 6.Heat a wide-bottomed frying pan with the butter and oil.
        7. 7.Brown each cake on both sides, then finish them under a hot grill for about 10 minutes.

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        Ingredients

        • 200g cooked salmon
        • 200g cooked cold new potatoes
        • 1 tbsp flour (for coating)
        • 1 tsp salt
        • 2 eggs
        • 1 egg yolk
        • for coating bredcrumbs
        • 1 tbsp butter
        • 1 tbsp oil
        Salmon Fishcakes Recipe at MyDish

        5
        based on 1 reviews

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        Salmon Fishcakes

        by Chris B

        by Chris BViewed 503 times


          Description

          Simple, tasty & kids love em! Oven baked too for a much better, healthier result

          Method

          1. -Skin, chop & boil the potatoes

          2. -Whilst they are boiling cook your Salmon
          3. (flake once cooked)

          4. -Next finely chop the Onion, fry with a knob of butter & teaspoon dried parsley.
          5. (a little more on the brown side than usual as this will release more flavour when mixed with the potato)

          6. -Drain the boiled potatoes & cool
          7. (it important to leave them to stand for a good 10 mins so as much water evaporates otherwise you end up with a very sloppy mixture)

          8. -Add the flaked Salmon, fried onion, scoop of Philadelphia cheese & good squirt of tomato ketchup to the COOLED potatoes, season, mash the whole mixture together, then form into approx 4 good sized fishcakes.

          9. -Leave in the fridge for a good 30 mins.

          10. -Once ready to cook remove from the fridge, brush with the beaten egg, roll in the breadcrumbs then cook in the oven at 180 for about 20 mins
          11. (you can shallow fry but find I get much better results from the oven)

          12. Serve with a squeeze of lemon, enjoy

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          Ingredients

          •  teaspoon parsley dried
          •  Squeeze of Lemon
          • Tbls Philadelphia Cheese
          • 1 Medium Onion finely chopped
          • knob  Butter
          • Good squirt of Ketchup
          • Season salt and pepper
          • 1 small egg
          •  Breadcrumbs
          • 3 medium size potatoes
          • 250g -300g Fresh Salmon Fillet