Serve either version with sweet chilli sauce for dipping and a green salad on the side. Dip patties into beaten egg, using a brush to coat them evenly. Just use left over mashed potatoes with leftover cooked salmon or tinned salmon, as I’ve done here. Season generously with salt and pepper before adding the wine (or water if not using wine). Carefully remove the blade from the food processor bowl, then use your clean hands to form a little bit of the mixture into a ball, about the size of a golf ball. 400g/14 oz can chickpeas, drained and rinsed, 2 spring (green/salad) onions, roughly chopped, 2 teaspoons lime juice (from a bottle is fine). In the past I didn’t like canned salmon because it includes skin and bones. Mix all the ingredients together using a fork to break up the fish, then form into patties. Put a non-stick frying pan over a medium-high heat on the stovetop. When you make them, you’ll see that they’re really so simple that a child can put them together. That makes these perfect for a quick lunch or as an appetiser for unexpected guests. If you don’t like the idea of any tiny bones being present, or you want to reduce the cost of making these, you can substitute a can of tuna instead of the salmon. These look great. Drain, mash well with the butter and stir in the tartare sauce and lemon zest. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Crispy Salmon Cakes with Canned Salmon | Healthy Recipes Blog Flatten the ball into a disc shape and then place on a plate. Change ), You are commenting using your Facebook account. Put the mashed potatoes, salmon, egg, salt, pepper and parsley together in a bowl. Use one hand for the dry ingredients and another for the wet to stop you getting breadcrumbs on your fingers! A lot of fish cake recipes that I've read use cooked potato as an ingredient. Change ). Change ), You are commenting using your Google account. Put the chickpeas, spring onions and chilli into your food processor and blitz until combined into a coarse paste. Love the idea of chickpeas instead of potato. Now, this salmon fish cakes recipe is … This recipe uses chickpeas instead, meaning there is no preparation required apart from opening a can. Empty the drained can of salmon into a medium bowl and remove any large pieces of skin and visible bones. Read about our approach to external linking. That makes these perfect for a quick lunch or as an appetiser for unexpected guests. Change ), You are commenting using your Twitter account. Remove from the pan and place on a clean plate, then repeat to cook the remaining fish cakes. Defrost in the fridge and cook for an extra 5 minutes or so to ensure a golden, crispy coating. Preheat the oven to 220C/200C Fan/Gas 7. Meanwhile, place the egg, flour and breadcrumbs in three wide, shallow dishes. Apr 11, 2018 - These tasty fish cakes can be made in minutes. Coat each patty first in the flour, then the egg, then the breadcrumbs. I used a can of pink salmon in this recipe. Remove from the oven, carefully open the foil to let out the steam and leave to cool. You won’t notice the small bones in the finished cakes as they get blitzed in the food processor, but you still get the benefit of their calcium. I’ll be giving these a go. Wow. Carefully fold the vegetables and salmon into the potato mixture until just combined (try not to the break up the salmon flakes). Post was not sent - check your email addresses! Meanwhile, cook the potato in a saucepan of boiling salted water until tender. ( Log Out /  Mix with the salmon in the bowl and season really well (that’s the key to decent fish cakes). Add about 6 or 7 of the fish cakes, (depending on the size of your pan), and cook for a couple of minutes on each side or until golden brown. That makes these perfect for a quick lunch or as an appetiser for unexpected guests. Fill in your details below or click an icon to log in: You are commenting using your account. Pingback: Recipe Round-up: Quick Dinners | Recipe Adaptors. You’d wish you found this salmon fish cake recipe years ago. ( Log Out /