Lady Joanellas Fish Cakes/Salmon Patties
(1)
1 hour 5 minutes
This easy to make recipe is a family favourite, especially on Good Friday.
26 people made this
Ingredients
Serves: 6
- 4 medium potatoes, peeled and quartered (cut smaller if cooking in microwave)
- 2 tablespoons butter
- 1 small to medium onion, finely diced
- zest of 1 lemon
- 2 (210g) tins salmon
- 1 egg, beaten
- 3 tablespoons chopped parsley (optional)
- salt and pepper, to taste
- dried breadcrumbs, for coating patties
- vegetable oil, for frying
Directions
Preparation:20min ›
Cook:30min ›
Extra time:15min chilling ›
Ready in:1hour5min
- Steam or microwave the potatoes until they are soft. Drain any excess liquid.
- Mash the potatoes well in a bowl with the butter, adding finely diced onion while potato is hot. Mix in the lemon zest.
- Cool potato mix for approximately 15 minutes.
- Drain the salmon, and mash lightly keeping salmon slightly flaky but making sure all bones are well mashed.
- Add one beaten egg and parsley to the cooled potato mix then mix in the mashed salmon, seasoning to taste.
- Divide the salmon mixture into approximately 12 equal portions and roll in breadcrumbs, shape into flat cakes, put them on a plate and chill again if desired.
- Heat a little of the oil in a frying pan and cook the fish cakes, in batches, over medium heat for few minutes on each side, or until crisp, golden and heated through. Drain on paper towel.
- Serve with green salad.
Use for leftovers
This is a great dish to make if you want to use left over mashed potatoes.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
8
Pink salmon was good, red may be a stronger flavour. Only addition was some spring onion - they were great with either lemon, parsley sauce, country gravy or hot sauce!! Had them with steamed veg instead of salad. - 18 May 2011