Easy Fried Salmon Cakes Recipes

Easy Fried Salmon Cakes Recipes


Makes 12 fish cakes

  • 6 cups/2 lb peeled and sliced potatoes

  • 8 oz cooked salmon, flaked and boned

  • 4 oz coley or haddock, cooked, flaked and boned

  • 1 tbsp tomato catsup

  • 1 tsp Worcestershire sauce

  • Salt and freshly ground pepper

  • 1 tbsp finely chopped parsley

  • 1 egg

Coating

  • 1 egg

  • 2 tbsp water

  • 3/4cup/3 oz dried breadcrumbs

  • Frying temperature 375F

  1. Boil the potatoes until soft, drain and mash through a ricer, a large vegetable mouli or a sieve. It is important that the potato is free from lumps.

  2. Mix the flaked fish into the potatoes and gradually add seasonings and the parsley.

  3. Finally bind with beaten egg.

  4. Flour a board and using a 2-in scone or cookie cutter, shape the cakes onto a tray or baking sheet. Chill in the freezer or top of the fridge for at least 30 minutes.

  5. Flour the hands and dip each cake into the beaten egg mixed with the water, and then coat with the breadcrumbs. Pat the crumbs well into the cakes. Chill for a further 30 minutes.

  6. Fry in deep for about 4-5 minutes until crisp. Serve this simple fried salmon cakes recipes with wedges of lemon.
    The fried cakes can be refrigerated or frozen and used as required.

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