How to Make Salmon Fishcakes
Use this recipe to make salmon fishcakes, perfect for a special occasion. Served with salad, salmon fishcakes can be a very healthy dish.
Ingredients:
- Two pounds potatoes, peeled and cut
- Two pounds salmon fillets
- One ounce butter, melted
- One tablespoon of sunflower oil
- 1¾ seasoned flour
- Two eggs
- 5½ ounces of bread crumbs
- Salt (to taste)
- Pepper (to taste)
Instructions:
- Add salt to some water and boil the potatoes in that solution. Once the potatoes become soft, drain the salt solution. Mash the potatoes and leave them to cool down.
- In another saucepan, boil some more water and add the salmon fillets to it. Cook the fillets for about 8 minutes. Now, remove the fish from the water and allow them to cool down.
- Carefully break the fillets into small pieces, peeling off its skin and de-boning the fish at the same time.
- In a large bowl, add salmon pieces, melted butter, mashed potatoes, dill, salt, and pepper and mix them together. Make sure the contents get mixed in well.
- Now, using your hands, form small balls of this mixture. They should be about 2½ cm thick. Once you have used all the mixture to make salmon balls, place them inside the refrigerator to cool for about 20 minutes.
- Meanwhile, beat the two eggs in a bowl. Place the seasoned flour and the bread crumbs in separate bowls as well. Take the fishcakes out of the refrigerator after 20 minutes, and dip each of them first in the seasoned flour bowl, then the egg, and then the bread crumbs.
- Fry these fishcakes for about 4 minutes on both sides.
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