I’ve seen lots of recipes around the traps for fish cakes. A lot of the ones I’ve seen have so many ingredients and require you to boil potatoes or chop up and saute vegetables. This recipe is so easy it’s hardly a recipe, but it’s so tasty and loved my every member of my family.
I cooked double the amount of salmon last night just so I would have left overs for these litte salmon cakes, but you could absolutely use tinned salmon or even tuna and you will get a very similar (and yummy) result. If you use tinned this is a real budget beater.
The other thing to remember is that this is just the base recipe. Feel free to add absolutely anything else that you like to the mix such as grated zucchini, grated carrot, corn kernels, peas, herbs etc.
A squeeze of lemon and lime at the end just makes these sing and they are perfect served with sweet chilli sauce.
400g cooked salmon, flaked (or substitute the same amount of canned fish)
2 slices bread
1 spring onion, roughly chopped
1/2 cup whole egg mayonnaise
salt and pepper to season
Roughly tear the bread slices into a food processor and add the spring onion pieces. Blitz until green tinged crumbs are formed.
Place the crumbs, salmon and mayonnaise in a bowl and stir until just combined. Season with salt and pepper. Try not to overmix as you’ll break up the salmon too much. I think it tastes better if the salmon is a bit chunky.
Take golf ball size clumps of the mixture and form into patty shapes. Repeat until you’ve used all the mixture. You can either leave them in the fridge or use them straight away.
Preheat a frying pan with a little neutral flavoured oil (I use rice bran oil). Once at a medium heat, fry gently for about 3-4 minutes each side until crisp brown on the outside and hot in the middle.
Serve with a salad, a squeeze of lime and chilli sauce.