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Salmon Fish Cakes

Categories: Entertaining, Low-fat, Quick to fix, Snacks
Type: Appetizers and Snacks

Salmon fish cakes make a great appetizer or main dish.

Prep Time: 15M

Cooking Time: 30M

Serves: Serves 4


  • 2lb (900g) baking potatoes, peeled and cut into chunks
  • 1 tbsp butter
  • 2lb (900g) skinless boneless salmon
  • handful of curly parsley, finely chopped
  • flour for dusting
  • vegetable oil for frying
  • sea salt and freshly ground black pepper

To serve

  • tartar sauce
  • lemon wedges
Salmon Fish Cakes photo

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  1. First, cook the mashed potatoes. Boil the potatoes in a saucepan of salted water for about 15 minutes or until soft, then drain well and mash. Add the butter, and mash again until smooth. Set aside and keep warm.
  2. Put the salmon in a large frying pan and cover with water. Simmer for 5-8 minutes until the fish turns opaque. Remove and cool on a plate for 2-3 minutes. Using your fingers, flake the fish into pieces.
  3. Gently mix the fish with the mashed potatoes. Stir in the parsley, and season well with salt and pepper. Form the mixture into 8 equal balls, then flatten them lightly into patties. Dust the fish cakes with a little flour.
  4. Over medium heat, warm just enough oil to cover the bottom of a nonstick frying pan. Working in batches, cook the fish cakes for about 10 minutes, turning once, until golden. Serve hot with tartar sauce and lemon wedges.
  • You can always substitute white fish for the salmon.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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