Fresh parsley only existed when it was growing in the garden. I increased the cayenne pepper a bit, and the dear hub couldn't say enough good about these salmon cakes -- even with canned salmon. A homemade tartare sauce goes very well too. These look like delicious fishcakes – we’ve got a great local fishmonger so I might have to nip down there at the weekend so I can whip some of these little gems up for my boys. Fishcakes may also use oily fish such as salmon for a markedly different flavour. I’ll be making them this week. Put the mashed … The thing to remember here is that good-quality tinned salmon makes better fishcakes than fresh, so don't be tempted to cook some salmon just for this. Flake and mix with the crab, mashed potato and a handful of fresh chives. Very impressive blog. Lemon juice is a must! Could these be frozen? ), but they are still a good way of making a little bit of salmon go that bit further. Thank you for this lovely review, Margaret. I love the idea of just using wholemeal flour on the fish cakes rather than egg and breadcrumbs too – definitely a less messy! Drizzle a little olive oil over your fish and rub to coat evenly. . I have played around with the consistency of the mash and also the cooking method: oven vs pan. I have been making these for years and they always come out exactly like the pictures. Love the idea of serving these with peas and grilled tomatoes…we sometimes have ours with vegetables too, usually peas, sweetcorn and carrots…or maybe some broccoli. Hi Evie – what a lovely idea! The recipe is superb…..I absolutely loved the taste, used oregano instead of parsley (I haven`t got any left) and added a tiny bit of diced onion. Looks absolutely delicious. Maybe some lovely tartare sauce or simply homemade mayonnaise. Fresh chives Could be that the mash is most – I mix it with butter and milk and a pinch of salt…..I had some leftover salmon and mash, I used that last time. Heat 1 teaspoon vegetable oil in a skillet over medium heat. Remove salmon filets from pan and place on a plate (skin side up) to keep warm-- carefully peel back, remove and discard skin-- cover filets, to keep warm. I poached my salmon first with fresh bay leaves and parsley and thyme from the garden with a dozen or so black peppercorns in milk. Drizzle a little olive oil over your fish and rub to coat … Once cool, tip into a mixing bowl and mash really well, until there are no lumps left. Yes, these can be frozen. You could definitely make these for a dinner party starter if you wanted to. Especially since they use just 5 main ingredients and can easily be whipped up in under half an hour! I love a good fishcake and these Easy Salmon Fishcakes are my absolute favourite. I was only saying to Miss GF the other day that when I was little, fresh salmon was not really very available and we used to share a tin between 5! Easy! Have a great time in Ireland. I know it’s a dilemma – I do love panko breadcrumbs, and these do taste good with that crispy breadcrumb coating…but on a busy weeknight I just haven’t got the time or the energy for all that faffing about…and using wholemeal flour as the coating works surprisingly well…admittedly not quite as crunchy as the panko breadcrumbs, but not bad! For this quantity I suggest 1 egg (lightly whisked) and 100g breadcrumbs…I really recommend panko breadcrumbs for extra crispiness! I’m a newbie blogger. Bring to a simmer and leave to poach gently over a very low heat for 15 – 20 minutes. Eb x. I was looking for a quick recipe to use up leftover salmon and mash…..I am not to familiar with fishcakes, well with marine fish as I grew up in a Continental Climate, fish was a rear food on table and when it was it was river fish….. * % Daily Values are based on a 2000 calorie diet. https://www.jamieoliver.com/recipes/salmon-recipes/quick-asian-fishcakes Leave to cool and peel the skin off. That’s 14 years of recipes and over 1000 posts to explore. You can find great battered fish recipes, savory soups, and pasta dishes where seafood is the main attraction. Alternatively, fry them ahead of time and reheat in an oven pre-heated to 180C/160C fan/gas mark 4/350F for about 15 minutes, or until piping hot all the way through. They look great and so good for me as we have a family member with a serious egg allergy. See more ideas about seafood recipes, fish recipes, recipes. Discovered on #CookBlogShare, thank you! Your mum makes fish cake just the way my mum did tinned salmon and dried parsley – floured. If you only have canned fish in the house, I would certainly give this easy recipe a try with canned tuna, canned salmon, or canned crab. Hope that helps! I love the idea of using up leftover salmon to make these—this will be happening very soon because salmon is on the menu for Friday! Sep 25, 2020 - Tuna, Salmon, Crab Cakes. I often just flour fish before frying it so will try this on fishcakes too. Yum! can of pink salmon). Then simply fry as per the recipe above. Peel off the skins and throw them away, then flake the fish and add it to the mashed potato. Line a baking sheet with foil or parchment paper. No difference. Eb x. Eb . The next day simply mix the mash and fish together with the parsley and some salt and pepper, then shape into fishcakes, coat with flour and fry – hey presto…a meal in minutes!! My fishcakes might not be quite as economical as the ones made with tinned salmon (especially when shared between 5! Very tasty. 450g (1lb) skinless fish fillets (salmon, haddock, etc) cut into chunks 4 spring onions, finely sliced 1 red chilli, deseeded and finely chopped 2 tbsp Thai Taste Red Curry Paste 2 tbsp fresh coriander leaves 1 tbsp Thai Taste Palm Sugar 1 tsp Thai Taste Fish Sauce … These fishcakes are also a great make-ahead option – simply make the fishcakes ahead of time and store in the fridge, then fry them just before you need them. Irish fish cakes should have potato too though, so I always add a little bit. Flake the salmon into the potatoes, add the parsley and lemon zest and season with salt and freshly ground pepper. You just might find they need a little extra frying time to ensure they are hot all the way through. Simply fry and cool the fishcakes. Place the prepared fishcakes on a plate, while you make the rest. It makes me so happy to know my recipes are being made and enjoyed…and you are so right about this time of year…it’s very good to have a few recipes like this up your sleeve to balance out all the rich meals etc. I love the idea of adding in sweet potatoes. Crush the potatoes slightly with a fork, season, to taste, with salt and freshly ground … So pleased you liked them, Debbie, and thank you so much for taking the time to let me know. If you prefer your fishcakes coated in breadcrumbs, simply coat in flour as per the recipe above then dip into egg and then breadcrumbs before frying. Method. I’m not sure what country you are in, but I am in the UK and I typically use the type of potatoes that are sold as ‘baking potatoes’ – rather than a specific variety. Add pinch of dried chilli flakes or some hot sauce, and you’ll have yourself some spicy salmon fishcakes! Commonly, fishcakes used cod as a filling; however, as cod stocks have been depleted, other varieties of white fish are now used, such as haddock or whiting. It is mandatory to procure user consent prior to running these cookies on your website. And if you don’t have any parsley you could try dill or coriander instead. Get Salmon and Cod Fishcakes Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. interesting topping them with oats instead of the usual breadcrumbs! They look fab Niamh, yummy for a light summer dinner. Will definitely be making them again. It’s time to embrace fish cakes one more and in light of the occasions this week, a little luxury was required in the form of some crab meat. I like the addition of crab and the way you have baked the fishcakes rather than frying. Season to taste. Not only are these fishcakes quick and easy to make, but they are also a great way to use up leftovers. Eb x, I love salmon fishcakes. See more ideas about fish recipes, seafood recipes, cooking recipes. Thanks for sharing the recipe. Eb x, Oh my days Eb,this is inspired!! Follow me on Twitter, Facebook and Instagram. Actually, I have my mum to thank for this recipe. Do let me know how you get on if you try them Eb x. Hi Eb, I finally got around to making these fishcakes yesterday and they were a hit! Fishcakes have also … Hooray! Frying gives a much better texture, and takes about 5 minutes on each side at a moderate heat. Dust in flour. And perfect too with leftover salmon or other fish you might have to hand. Read More…. 200g Crabmeat (pref mixture white & brown) Hmm. You may not need this, judge by tying to shape a fish cake, and if it needs more moisture add the milk. I poached it gently for 15 – 20 mins, let it cool and discarded the skin, gently flaking the salmon and combining it with a couple of spoonfuls of the poaching milk, the mashed potatoes, fresh chopped chives, the crab and it was good to go. Add half of the crab cakes; cook 6 … Season the oats. Drain and mash. Probably because fresh salmon was only a very special treat and would not have been wasted in a fish cake! Defrost overnight in the fridge and reheat in an oven pre-heated to 180C/160C fan/gas mark 4/350F for about 15 minutes, or until piping hot all the way through. Absolutely! Announcing our Special Guest for this weeks Cooking and Cocktail Show (TODAY at 5pm)! Place the mashed potato in a bowl. Place in a plastic lidded container (with baking paper between the layers if you have more than one layer). I am not sure why your fishcakes are looking melted and flat. You’ll have to experiment a little with how much, but maybe try a couple of tablespoons in the first instance and go from there. Eb , Oh, I am sorry you feel like that. salmon croquettes; codfish cakes; mackerel cakes; fish croquettes; fish fritters; For this recipe, I used cooked crab. In fact, I think it’s well worth your while actually creating some leftovers! Think I might make some Swedish fish cakes – probably with herring and dill. Do let me know how it goes, if you try them…and what your hubby thinks!! By clicking “Accept”, you consent to the use of ALL the cookies. Gosh these look a bit tasty! Put the finished fishcakes on a plate in the warm oven to keep warm while you make the rest. We also use third-party cookies that help us analyze and understand how you use this website. Mum’s original recipe used tinned salmon and dried parsley, but I think they taste much nicer with fresh salmon and fresh parsley…a little more work and a little more expense, granted, but well worth it I assure you, especially since this is such a simple and fairly frugal recipe anyway. When I was little we had these fishcakes with baked beans…and these days that’s how my kids like them too! You also have the option to opt-out of these cookies. They are super yummy and so easy! Yummm it does look so delicious. Hi there, glad you like the recipe! We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. Drizzle the salmon with 1 tablespoon of the olive oil, then bake in the oven for 6–8 minutes. I baked and fried these. I served these with a simple salad (again picked fresh from the garden – such luxury for a Londoner! You can make the fishcakes in advance and chill at this stage until ready to cook. Cook up some lovely fish with mashed potatoes and veg for dinner the day before you plan to make these Easy Salmon Fishcakes and make sure you make more fish and mash than you need on that day. Dip these in the beaten egg and coat in the seasoned oats. It`s much better….Not quite the same as yours, but I next time I am sure I will crack it! Learn how your comment data is processed. I’m planning to try it out tonight. I love your camera work too. Well, when I finally get around to making some! Sorry not to be more help. Fingers crossed it works out better this time! https://www.jamieoliver.com/recipes/fish-recipes/salmon-fishcakes Once I start cooking them, they become shapeless and when I try to flip them, they break/ deform even more.