The Best Salmon Fish Cakes
A fail-safe recipe for a speedy fish supper - flaked salmon flavoured with parsley, dill and some secret ingredients
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the grill.
Step 2
Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
Step 3
Meanwhile, season 4 salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
Step 4
Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
Step 5
Shape into 4 large fish cakes.
Step 6
Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
Step 7
Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
Step 8
Serve with salad and lemon wedges.
- Ingredients
- Based on 4 servings
-
1 tbsp Flat Leaf Parsley, chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
3 tbsp Plain Flour 1x Sainsbury's Plain Flour 500g -
100g Dried Breadcrumbs 1x Yutaka Panko Breadcrumbs 180g -
150g Mixed Salad 1x Sainsbury's Bistro Salad 150g -
1 tbsp Dill, chopped 1x Sainsbury's Bunched Dill 20g -
4 Salmon Fillets 1x Sainsbury's Skin on ASC Scottish Salmon Fillets x4 480g -
1 tsp English Mustard 1x Colman's Original English Mustard 170g -
1 Lemon, zest plus wedges to serve 1x Sainsbury's Lemons -
1 Egg, beaten 1x Sainsbury's British Free Range Eggs Medium x6 -
450g Floury Potatoes, peeled and cut into chunks 1x Sainsbury's Maris Piper Potatoes 2kg -
4 tbsp Sunflower Oil 1x JS Sunflower Oil 1L -
2 tsp Tomato Ketchup 1x Heinz Tomato Ketchup 300ml -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g