Full of heart healthy fats and if you use salmon like I did, one of the best sources of Omega 3’s among the fish population. When we are having baked salmon I do extra so that I can make these fishcakes at the same time and have them for later in the week. I add sriracha to add some nice heat but you can use any hot sauce you like. The salmon can take it as it isnt a delicate flavor fish.
Fish Cakes - makes 3
450gr (about 4 darnes) salmon , cooked and cooled
125gr cooked potato mashed
3 spring onion finely chopped
3 tbsp chopped chives
15gr chopped flat leaf parsley
1 tbsp good quality mayonnaise
1tbsp Sriracha or other hot sauce of choice
35gr breadcrumbs to coat
Salt and Pepper to season
Rapeseed oil to cook
Flake fish into bite size chunks into a bowl
Gently fork in the cooked potato, spring onion, parsley, chives, mayonnaise and sriracha then season really well. Dampen your hands and form into fish cakes or you can use an ice cream scoop, flatten and dip into the breadcrumbs.
Chill in the fridge for about 30 minutes then and cook in a little rapeseed oil 2 minutes each side or you can just brown in the pan then put onto a tray and complete the heating in the oven.
Serve with a wedge of lemon, some dill pickles and a big green salad on the side.