Fishcakes are such a good way to get the kids eating more fish and these fresh Salmon fishcakes are SO yummy and SO easy they're going to be made again and again. And not only by the kids :)
Course: fish, healthy dinner
Cuisine: Clean Eating
Keyword: Fresh salmon fishcakes
Servings: 8Fishcakes
Author: Stephanie
Ingredients
4Large Potatoes Cooked and mashed
2Salmon fillets Cooked and flaked
2SmallEggsWhisked
2tbspParsleyFresh, chopped into small pieces
1CupBreadcrumbs
½CupFlour
1tbspButter For the potatoes
¼CupOlive oil
Salt & Black Pepper To season
Instructions
Peel and chop your potatoes into small pieces and boil until tender. Drain and then return to the pan. Add the butter and season well with salt and pepper. Mash the potatoes until smooth and set to one side to cool
Pan fry the Salmon fillets and then flake into small pieces, removing any bones you find
Add the Salmon to the potatoes, add the parsley and combine. Once the fishcake mixture is cool, put in the fridge for ½ hour to firm up
Get 3 bowls out. Add the whisked eggs to one, the flour to another, and the breadcrumbs to the third
Once the mixture is cold, use a dessert spoon to scoop out some of the mixture and form it into a ball
Roll it in the flour, making sure the whole cake is covered, then roll it in the whisked egg and then dip it into the breadcrumbs. You can flatten the cakes out while you're rolling them in the breadcrumbs and form your fishcake shape
Put the fishcakes on a clean plate and repeat with all the mixture until it's all used up. This recipe makes around 8 fishcakes, depending on the size you make them
Add the oil to a large frying pan and heat the oil on a medium-high heat until it's sizzling. Add your fishcakes and turn the heat down to medium
Fry the fishcakes for several minutes on each side until the breadcrumbs are golden on both sides. I use a spatula to get right underneath the cakes so they don't break apart