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.
- 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.
Find it online: https://britishrecipeshub.co.uk/nigel-slater-salmon-fish-cakes/