Fish cakes

Fish cakes


Turn a tin of salmon, potato and a couple of herbs and spices into a nutritious, tasty and fast weeknight meal

The ingredient of Fish cakes

  1. 500g potatoes (such as pontiac or desiree), peeled
  2. 440g can red salmon
  3. 1 small onion, peeled, grated
  4. 2 celery sticks, finely chopped
  5. 1 tablespoon chopped fresh dill
  6. 1 teaspoon grated lemon rind
  7. 20ml (1 tablespoon) lemon juice
  8. 2 eggs, lightly beaten
  9. 40ml (2 tablespoons) milk
  10. 1/2 cup plain flour
  11. 2 cups fresh breadcrumbs
  12. Sunflower (or similar) oil, to fry
  13. Mayonnaise, to serve

The instruction how to make Fish cakes

  1. Cut the potatoes into rough chunks. Boil or steam until tender, then mash until smooth. Transfer to a large bowl to cool.
  2. Drain the salmon and remove any bones. Add to the potatoes with the onion, celery, dill and lemon rind and juice. Season with salt and pepper. Mix well together, then use your hands to form into 8 patties. Refrigerate for 30 minutes.
  3. Beat together the eggs and milk in a bowl. Place flour and breadcrumbs in separate bowls. Dip each patty in the flour, then in the egg mixture and lastly in the breadcrumbs. Heat the oil in a heavy-based saucepan over medium-high heat. Add patties (in batches) and fry both sides until golden brown. Serve with a dollop of mayonnaise and the cucumber salad.

Nutritions of Fish cakes

calories: 656.533 calories
calories: 36 grams fat
calories: 6 grams saturated fat
calories: 48 grams carbohydrates
calories: 5 grams sugar
calories: 31 grams protein
calories: 174 milligrams cholesterol
calories: 620.78 milligrams sodium
calories: NutritionInformation

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