Salmon Fish Cakes

If you have a tin of salmon in the grocery cupboard – you have a meal in the making. Fishcakes are quick and easy to make. The fish paste is the secret to this economical recipe. These traditional fish cakes are even better cold with a salad the next day.

YOU WILL NEED

  • 212g tin pink salmon, well drained
  • 2 t (10 ml) Redro fish paste
  • 2 large potatoes
  • 2 T (30 ml) flour
  • 1 medium/small onion, grated (sorry it is the best option!)
  • 2 eggs, lightly beaten
  • ½ t (2.5 ml) grated nutmeg
  • ½ t (2.5 ml) Ina Paarman's Lemon & Black Pepper Seasoning
  • 1 t (5 ml) grated lemon rind
  • 1 T (15 ml) lemon juice
  • 2 T (30 ml) finely chopped fresh parsley
  • flour for dipping
  • oil for pan frying

Quick sauce tartare

  • ½ cup (125 ml) mayonnaise
  • 1 gherkin, finely chopped
  • 1 t (5 ml) capers, finely chopped (optional)
  • 1 small onion, finely chopped
  • 2 T (30 ml) chopped parsley
Method

Drain and remove the skin from the tinned salmon, but mash the small bones together with the fish and fish paste (fish bones are full of calcium). Cut a cross into the potatoes and microsteam on high for ± 10 minutes until soft. Skin, mash and mix with 2 T of flour.

Mix together fish, mashed potato, grated onion, egg, nutmeg, seasoning, lemon rind, lemon juice and parsley. Shape into neat flattened rounds, 1 cm thick. Dip in flour. Leave on a flat plate in the fridge to firm for 1-2 hours.

Pre-heat the fry pan without oil until hot, add oil to ½ cm deep and immediately add one third of the fishcakes. Cook until browned nicely on both sides. Drain on crumpled brown paper or absorbent kitchen paper.

Delicious with tartare sauce, fresh soft rolls and a mixed salad, dressed with our Classic French Dressing.

Quick sauce tartare

Mix all the ingredients together.

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