Potato Fish Cakes
This recipe outlines the creation of savory Potato Fish Cakes, combining flaked salmon with mashed potatoes, fresh herbs, and a hint of chili. These cakes are pan-fried until golden brown, offering a delightful texture contrast and a flavorful, satisfying meal. It's a versatile dish, perfect as a main or appetizer.
Equipment
- 1 Pot For boiling potatoes
- 1 Potato Masher
- 1 Mixing Bowl
- 1 Frying Pan or Skillet For cooking salmon and fish cakes
- 1 Spatula For flipping cakes
Ingredients
Main
- 2 potatoes
- 1 piece salmon
- Salt
- Pepper
- Olive oil
- Fresh chopped flat parsley
- Spring onion
- Fresh chili
- 1 tablespoon flour
Instructions
- Boil potatoes until tender, then drain and mash them thoroughly.
- Season the salmon with salt and pepper, then lightly pan-fry it in a touch of olive oil until just cooked through. Flake the cooked salmon into small pieces.
- Finely chop the fresh flat parsley, spring onion, and fresh chili.
- In a large mixing bowl, combine the mashed potatoes, flaked salmon, chopped parsley, spring onion, and chili.
- Add the flour to the mixture, along with salt and pepper to taste, mixing until just combined.
- Form the mixture into small, uniform patties or cakes. For best results, chill them for 30 minutes.
- Heat a generous amount of olive oil in a frying pan or skillet over medium heat.
- Carefully place the fish cakes into the hot oil, ensuring not to overcrowd the pan.
- Fry for 3-4 minutes on each side, or until golden brown and heated through.
- Remove the fish cakes from the pan and place them on a paper towel-lined plate to drain any excess oil before serving.
Notes
For superior flavor, ensure your salmon is fresh; poaching or steaming it gently will keep it moist before flaking. When mashing potatoes, avoid overworking to prevent a gummy texture. The key to well-formed fish cakes is chilling the mixture for at least 30 minutes, which makes them easier to handle and prevents crumbling during frying. Fry in batches to maintain oil temperature and achieve a consistently golden-crisp exterior. A squeeze of lemon or a fresh herb aioli would elevate the presentation and brighten the rich flavors.