Fish Cakes Recipe
This recipe makes about six salmon patties. We served them topped with mayonnaise and chopped dill. You will need about 2 medium potatoes for this recipe.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
130g cooked potato (boiled, steamed or microwaved)
210g tin salmon (this should yield about 130g of salmon meat)
1 tablespoon (20ml) mayonnaise
2 teaspoons finely chopped parsley
1 large egg yolk (we use eggs with a minimum weight of 59g)
3 teaspoons grated onion
Salt and pepper
1 tablespoon (20ml) milk
About 2 tablespoons (25g) plain flour
Rounded 1/2 cup (50g) dry breadcrumbs
1 tablespoon (20ml) oil, for frying
Roughly mash cooked potato and allow to cool.
Remove skin and bones from salmon and flake into large pieces.
Place salmon, potato, mayonnaise, parsley, egg yolk, onion, salt and pepper into a bowl. © exclusivelyfood.com.au
Gently stir ingredients to combine.
Refrigerate mixture for about 30 minutes to firm up.
Place egg and milk into a small bowl and beat together with a fork.
Shape cooled mixture into about six balls, and lightly coat each ball with flour.
Roll a ball in egg and milk mixture then coat with breadcrumbs, flattening the ball slightly to form a patty shape. Repeat with remaining balls.
Heat oil in a frying pan. Cook patties over medium heat for a few minutes on each side, until patties are golden brown and cooked through. © www.exclusivelyfood.com.au