January is done and dusted – how is it possible for 31 days to feel like 365? Other than the relaxing week away (which honestly feels like a life time ago), I have been non-stop for the rest of the month! I can’t complain, it’s been great to get back into a steady routine here in Italy and I have started some interesting conversations with various people which could lead to some new projects!
That being said, last week was probably the busiest I’ve had in a long long time, including a solid day of baking – 1 double layer carrot cake and 2 coffee & walnut loaves for my cousins birthday -, testing new recipes involving clams and ending with an awesome day at tiffs.it celebrating the Japanese festival of Setsubun. Here, I got my first taste of working in a commercial kitchen and learnt how to make Mochi and Dorayaki thanks to the lovely Chiara at Ohayo.it!
This week, I am going to be working on lots of new recipes and hoping to get them all right and photographed for you! Until there, here is a new recipe for Salmon Cakes, perfect for your meat-free Monday or Fish Fridays! You can easily do this with leftover salmon if you have any and then you can essentially skip step two and not both heating the oven!
We also tested both the frying and oven options to see how they came out – I personally preferred them fried but if you want to keep them slightly lighter then you do still get the golden crisp when you bake them! If you also want to save time, you can prep these cakes until step 7 and then place them in the fridge until you’re ready to fry.
Simple Salmon Fish Cakes
These salmon fish cakes are perfect for a family meal – make in bulk, freeze and cook when desired!
8
servings1
hour1
hour30
minutes2
hours30
minutesIngredients
500 g Salmon (2 fillets)
2 2 Lemon slices
1 tsp Garlic powder
800 g Potatoes, peeled & quartered
Small Bunch Fresh Parsley, finely chopped
1/2 Cup Frozen peas
1 Lemon, zested
1 Cup Plain flour
4 Eggs, beaten
1 Cup Breadcrumbs
Olive Oil
Frying Oil
Directions
- Preheat the oven to 190 Fan℃/ 210℃ and place the potatoes on to boil in salted water.
- Line a baking tray with a large sheet of foil, place the salmon fillets skin-side down, season with salt, pepper and garlic powder. Place 1 slice of lemon on top of each fillet, drizzle with olive oil and loosely close the foil. Cook for 20 minutes.
- After 20 minutes the potatoes should be fork tender, drain and mash – you can keep some small chunks if you want. Set aside to cool.
- Boil the peas for 7-10 minutes until soft. Drain and add to the mash potatoes.
- Remove the salmon from the oven, remove the lemon slices and flake into a large bowl. Set aside.
- Combine the mash, peas and salmon in a large bowl, add lemon zest, parsley and season with salt and pepper to taste.
- Add flour, egg and breadcrumbs in 3 separate dishes. Form small cakes (roughly 1-2 heaped tablespoons) and roll in the flour, dip into the egg and then coat in the breadcrumbs.
- Place a large sauce on a high heat, add frying oil and leave to heat up for a few minutes. Test by throwing in some of the breadcrumbs, if it sizzles it’s ready! Reduce heat to medium to avoid burning and fry the salmon cakes for around 3 minutes per side until golden.
- Alternatively, you can bake them in the oven – preheat the oven to 210℃ Fan / 230℃. Line a baking tray with foil, spread out the salmon cakes and drizzle with a little olive oil. Bake for around 20 minutes turning half way until golden. Serve with a tartar sauce and salad!
Notes
- These fish cakes can be frozen and cooked straight from the freezer! Just ensure they are piping hot all the way through before serving.