These salmon fishcakes are so easy to make and our Mini-Morellos love them (as do we!). If you have a bit of leftover mash and a chunk of poached salmon from the previous day then it won’t take more than 10 minutes to whip these up. Make them as big or as small as you want or even roll them into balls.
What you need
- Small bowl of mashed potatoes (cold)
- Approx half of a small poached salmon fillet or whatever quantity you want
- Egg wash (1 egg)
- A little flour
- Breadcrumbs (shop bought ones are a great pantry staple to save time)
- Handful of peas (cooked). Sweetcorn works equally as well or a mix of both.
Tip: These salmon fishcakes are easier to hold together when you start with chilled ingredients
- In a medium sized bowl mix the mash, flaked salmon and peas together until combined.
- Prepare three flat plates each containing some flour, egg wash and breadcrumbs.
- Spoon the mixture into your hand to make a small (or large) patty.
- Dip each salmon fishcake into the flour, then egg wash and finally the breadcrumb mixture. Shake off any excess as you go along.
- Rest the fishcakes on some greaseproof paper.
- Heat some olive oil in a pan to medium / hot heat and fry the fishcakes for approx 3 mins on each side or until they turn golden brown.
- Serve with a baby salad or some chopped tomatoes.