Ekani Ella These Nigel Slater Salmon Fish Cakes are a delightful combination of flaky salmon, creamy potatoes, and fragrant herbs, all coated with a crisp golden crust. Easy to prepare and perfect for both a quick dinner or a special occasion, these fish cakes are a crowd-pleaser. Ready in under an hour, they are versatile and pair wonderfully with salads, sauces, or even in a sandwich.
What are Nigel Slater Salmon Fish Cakes?
Nigel Slater’s Salmon Fish Cakes are a simple and flavorful dish made with cooked salmon, mashed potatoes, and fresh herbs, formed into patties and fried until golden. The combination of soft interiors and crispy exteriors makes them a perfect balance of textures.
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Why You Should Try This Recipe
- Quick and Easy: A straightforward recipe that’s ready in less than an hour.
- Uses Everyday Ingredients: Made with pantry staples and fresh salmon.
- Great for Leftovers: A fantastic way to use up leftover salmon or mashed potatoes.
- Family-Friendly: Loved by adults and kids alike.
- Versatile Meal Option: Ideal for lunch, dinner, or as an appetizer.
Ingredients Needed for Nigel Slater Salmon Fish Cakes
- Salmon fillets: 300g, cooked and flaked
- Potatoes: 500g, peeled and boiled
- Butter: 2 tablespoons, for mashing potatoes
- Spring onions: 2, finely chopped
- Fresh parsley: 2 tablespoons, chopped
- Lemon zest: 1 teaspoon, for added freshness
- Salt and pepper: To taste
- Eggs: 1 large, beaten for coating
- Breadcrumbs: 100g, for coating
- Vegetable oil: For frying
Kitchen Equipment Needed
- Mixing bowl
- Potato masher
- Knife and chopping board
- Shallow bowls for coating
- Frying pan
- Spatula
Instructions to Make Nigel Slater Salmon Fish Cakes
- Prepare the potatoes: Boil the potatoes until tender, then drain and mash with butter. Allow to cool slightly.
- Combine the ingredients: In a mixing bowl, combine the mashed potatoes, flaked salmon, spring onions, parsley, lemon zest, salt, and pepper. Mix gently until well combined.
- Shape the fish cakes: Form the mixture into 8 equal-sized patties.
- Coat the patties: Place the beaten egg and breadcrumbs in separate shallow bowls. Dip each fish cake into the egg, then coat it with breadcrumbs.
- Chill the fish cakes: Place the coated fish cakes in the refrigerator for 15 minutes to firm up.
- Heat the oil: Heat a layer of vegetable oil in a frying pan over medium heat.
- Fry the fish cakes: Fry the patties in batches for 3-4 minutes per side or until golden brown and heated through.
- Drain and serve: Remove from the pan and drain on paper towels. Serve hot with your favorite sides.
What to Serve With Nigel Slater Salmon Fish Cakes
- Tartar Sauce: A classic pairing for fish cakes.
- Green Salad: Adds a refreshing contrast to the rich flavors.
- Steamed Vegetables: A light and healthy side dish.
- Lemon Wedges: For an extra zing of freshness.
Pro Tips for Making the Best Salmon Fish Cakes
- Use fresh salmon: Freshly cooked salmon gives the best flavor and texture.
- Cool the mashed potatoes: Ensure the potatoes are slightly cooled before mixing to prevent sogginess.
- Chill before frying: Chilling helps the fish cakes hold their shape during cooking.
- Don’t overcrowd the pan: Fry in batches to ensure even cooking.
- Experiment with herbs: Add dill or chives for a different flavor profile.
- Adjust breadcrumbs: Use panko breadcrumbs for a crispier coating.
What are Variations of Nigel Slater Salmon Fish Cakes?
- Use smoked salmon: Adds a more intense, smoky flavor.
- Try sweet potatoes: Substitute regular potatoes with sweet potatoes for a slightly sweeter taste.
- Add spices: Mix in paprika or cayenne for a spicy kick.
- Make it gluten-free: Use gluten-free breadcrumbs for those with dietary restrictions.
How Do I Store Nigel Slater Salmon Fish Cakes?
- Refrigerate in an airtight container: Store cooked fish cakes for up to 2 days.
- Freeze uncooked fish cakes: Wrap each one in cling film and freeze for up to a month.
- Store leftovers carefully: Refrigerate any leftovers promptly to maintain freshness.
How Do I Reheat Nigel Slater Salmon Fish Cakes?
- In the oven: Bake at 180°C (350°F) for 10-15 minutes.
- In a frying pan: Reheat in a non-stick pan over medium heat until warmed through.
- In the microwave: Heat on low power for 1-2 minutes, though this may soften the crispy coating.
How Can I Make Nigel Slater Salmon Fish Cakes Healthier?
- Bake instead of frying: Brush with a little oil and bake at 200°C (400°F) for 20 minutes.
- Reduce salt: Use less salt and rely on herbs and lemon zest for flavor.
- Use whole wheat breadcrumbs: Add fiber and nutrients.
- Incorporate more vegetables: Add finely chopped spinach or grated carrots to the mixture.
Nutrition Value (per serving):
- Calories: 250 kcal
- Protein: 18g
- Fat: 10g
- Carbohydrates: 20g
- Fiber: 2g
FAQs
Can I Use Canned Salmon for Salmon Fish Cakes?
Yes, canned salmon can be used as a convenient alternative to fresh salmon. Drain it thoroughly and remove any skin or bones before mixing with the other ingredients.
How Do I Keep Salmon Fish Cakes From Falling Apart?
To prevent salmon fish cakes from falling apart, make sure the mashed potatoes are not too wet and chill the patties for at least 15 minutes before frying. This helps them firm up and hold their shape during cooking.
Can I Freeze Salmon Fish Cakes?
Yes, salmon fish cakes freeze well. Freeze them uncooked by wrapping each one in cling film and placing them in an airtight container. When ready to use, thaw in the refrigerator and cook as directed.
What Is the Best Sauce to Serve With Salmon Fish Cakes?
Tartar sauce is a classic choice, but other great options include garlic aioli, lemon dill yogurt sauce, or even a sweet chili sauce for a spicy kick.
Final Words
Nigel Slater’s Salmon Fish Cakes are a delicious and versatile dish that’s easy to prepare and packed with flavor.
Perfect for weeknight dinners or special occasions, this recipe is one you’ll turn to again and again!
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PrintNigel Slater Salmon Fish Cakes
Nigel Slater’s Salmon Fish Cakes are a simple and flavorful dish made with cooked salmon, mashed potatoes, and fresh herbs, formed into patties and fried until golden. The combination of soft interiors and crispy exteriors makes them a perfect balance of textures.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 4
- Category: Main Course
- Method: Pan-frying
- Cuisine: British
Ingredients
- Salmon fillets: 300g, cooked and flaked
- Potatoes: 500g, peeled and boiled
- Butter: 2 tablespoons, for mashing potatoes
- Spring onions: 2, finely chopped
- Fresh parsley: 2 tablespoons, chopped
- Lemon zest: 1 teaspoon, for added freshness
- Salt and pepper: To taste
- Eggs: 1 large, beaten for coating
- Breadcrumbs: 100g, for coating
- Vegetable oil: For frying
Instructions
- Prepare the potatoes: Boil the potatoes until tender, then drain and mash with butter. Allow to cool slightly.
- Combine the ingredients: In a mixing bowl, combine the mashed potatoes, flaked salmon, spring onions, parsley, lemon zest, salt, and pepper. Mix gently until well combined.
- Shape the fish cakes: Form the mixture into 8 equal-sized patties.
- Coat the patties: Place the beaten egg and breadcrumbs in separate shallow bowls. Dip each fish cake into the egg, then coat it with breadcrumbs.
- Chill the fish cakes: Place the coated fish cakes in the refrigerator for 15 minutes to firm up.
- Heat the oil: Heat a layer of vegetable oil in a frying pan over medium heat.
- Fry the fish cakes: Fry the patties in batches for 3-4 minutes per side or until golden brown and heated through.
- Drain and serve: Remove from the pan and drain on paper towels. Serve hot with your favorite sides.
