Delicious Salmon or Tuna Fishcakes

Delicious Fishcakes Easy to Make,Healthy, and very Tasty to Eat. We have a choice of 2 of these delicious fishcakes recipes.

The first is Salmon fish cake the easy,quick to make and simple to prepare.

This recipe will serve 4 persons, children will enjoy this and it is an introduction for children to develop a taste for more fish dishes.

Our second recipe contains more ingredients these delicious tasty fish cake meals is suitable for lunch or an evening meal and will appeal to adults.

600g of floury roasting type potatoes.
Peeled and cut into small pieces.
Salt and cracked pepper.
1 large knob of butter.
1 onion peeled and finely chopped.
2tbsp of olive oil.
400g salmon fillet skinned.
1 large egg yolk.
1 large egg beaten.
100g natural dry breadcrumbs.
A little vegetable oil for frying.

Salmon Fishcakes

Boil the potatoes in water adding a little salt until soft drain and then mash the potatoes.

Beat in the butter and add some salt and pepper not too much you can always add more if required.

Fry the onions in the olive oil until soft but not coloured add the potato.

Check the salmon take out any small bones.

Puree the salmon in a food processor or flake it to form a fine thick rougth paste.

Fold the salmon mix and stir into the potato mash. cover the contents in a bowl and chill in the fridge for 30 mins.

Shape the mixture into 6/8 shaped patties.

Dip each into the beaten egg and then cover with your breadcrumbs.

Cover again and place in tray in the fridge for 40 minutes.

Heat the thin film of vegetable oil in a large frying pan.

Add the fish cakes carefully one at a time and fry for 3/4minutes on a medium to high heat,remember the thicker they are the longer it takes to cook them.

Turn each when golden brown and the take out and place on kitchen paper to drain off any excess cooking oil.

Place your delicious fishcakes on a warm plate, plain or onto a bed of lettuce with halved cherry tomatoes or vine tomatoes and sliced cucumber and serve.

600g of floury roasting type potatoes.
Peeled and cut into small pieces.
Salt and cracked pepper.
1 large knob of butter.
1 onion peeled and finely chopped.
2tbsp of olive oil.
400g salmon fillet skinned.
1 large egg yolk.
1 large egg beaten.
100g natural dry breadcrumbs.
A little vegetable oil for frying.

Tuna Fishcakes

Boil the potatoes in water adding a little salt until soft drain and then mash the potatoes.

Beat in the butter and add some salt and pepper not too much you can always add more if required.

Fry the onions in the olive oil until soft but not coloured add the potato.

Check the salmon take out any small bones.

Puree the salmon in a food processor or flake it to form a fine thick rougth paste.

Fold the salmon mix and stir into the potato mash. cover the contents in a bowl and chill in the fridge for 30 mins.

Shape the mixture into 6/8 shaped patties.

Dip each into the beaten egg and then cover with your breadcrumbs.

Cover again and place in tray in the fridge for 40 minutes.

Heat the thin film of vegetable oil in a large frying pan.

Add the fish cakes carefully one at a time and fry for 3/4minutes on a medium to high heat,remember the thicker they are the longer it takes to cook them.

Turn each when golden brown and the take out and place on kitchen paper to drain off any excess cooking oil.

Place your delicious fishcakes on a warm plate, plain or onto a bed of lettuce with halved cherry tomatoes or vine tomatoes and sliced cucumber and serve.

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