Posted by: Joan Spiller | June 2, 2011

Salmon Cakes – Recipe

If I ate meat, I think I’d eat fish cakes. Anyone remember ‘frying saucers’? omg .. Anyway, fish cakes are reasonably simple to make and a really good way to extend the star ingredient, which can be a bit expensive. To feed 4, you would need around $5 of salmon – not too bad huh.

500g floury (i.e.: Agria) spuds – cold / mashed (ideally, peeled – it just looks nicer)
1/2c plain white flour
100g smoked salmon (shredded into small pieces)
2T gherkins – finely chopped
1T capers – finely chopped
1T lemon juice
2T parsley – finely chopped

Crumb coating

1/4c plain white flour
1/2t salt & pepper
2 eggs – lightly whisked
1D cold water
3 slices of bread, toasted and blitzed into crumbs

Now I know what you’re thinking but trust me .. I loathe gherkins but they just add a nice taste if finely sliced into something like this. Ever had my cheeseball? It’s full of the lil green monsters. And you never knew, huh! So don’t omit..

Combine the mashed potatoes, flour, salmon, gherkins, capers, lemon juice and parsley in a large bowl.

Form this mixture into 8-10 even sized balls. Hint: When rolling mixture into balls, wet your hands – it’s actually better than flouring them. Same applies for when making rum balls etc

Put the seasoned flour into one dish, the beaten eggs and water into another. And have the breadcrumbs ready in a 3rd bowl.

Heat a little oil to medium heat .. not smoking hot – we want the potatoes to be piping hot inside but do not want the outside crust to burn!

Roll the balls in the flour, then dip quickly into the egg then roll in the crumbs.

Fry in batches, til golden brown. Don’t undercook these, or they will be nasty. But you want to monitor the heat so they do not burn and taste bitter.

Drain on paper towels.

Garnish with some spring onion and serve with a fresh green salad.


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