Salmon Fishcakes

I made these gorgeous melt in the middle salmon fishcakes for my sister and boyfriend the other evening and ohh man it went down a treat! If you’e stuck for food over this Christmas week but want something yummy, comforting but not too difficult that can feed the masses – give this a try!

Ingredients – makes 8 cakes

4 salmon fillets

1 leek

3 spring onions, finely chopped

1 clove garlic, grated

700g potatoes

Cheese Sauce

25g butter

25g flour

3 fl oz. whole milk (plus a little extra)

1 handful grated cheddar cheese

1 tbsp chopped parsley

 

6 slices white bread

1 lemon, zest and juice

1 tsp mixed herbs

To serve: homemade chips, salad

 

Method

Peel and chop the potatoes put them in a pan, cover with water and bring to the boil on the hob. Once at the boil, leave to boil for 10 minutes. Add the salmon fillets in the last 4 minutes.

Meanwhile, in a frying pan add some butter and gently sweat the spring onions, leek and garlic. Leave this on a low heat whilst you continue with the rest. 

After this time remove the salmon fillets. Pop these in a frying pan flesh side down with a little oil and cook for about 5 minutes. Set aside to cool. 

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Drain the potatoes, pop back into the pan and mash. Add the leeks, onions and garlic mix and stir.

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Flake the salmon fillets into the mixture and stir together. Set aside. 

In a small pan, add the butter and let this melt. Add in the flour and quickly whisk. Gradually whisk in the milk and let this come to the boil. Keep whisking gently to ensure it doesn’t stick to the bottom. Once it has come gently to the boil it should be starting to thicken. Add some pepper and add in the grated cheese and chopped parsley and stir. Set this aside. 

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Now it’s time to make the cakes!

Take about 2 tablespoons of the fish mixture and make a patty shape. Poke a hole in the middle (not all the way through) and fill it with about a teaspoon of the cheese sauce mix. Cover the filling with a little more fish mix. 

Repeat this until you have 8 patties. 

Pop in the fridge for 30 minutes. 

In a food processor blitz 6 slices of white bread (crusts removed) until crumbed. Add into a bowl and combine with lemon zest, mixed herbs and some black pepper. 

In a separate bowl add 2 eggs and whisk together. 

After 30 minutes remove the fishcakes from the fridge. Take a cake, dip into the egg mixture and then in the breadcrumb mix and ensure totally coated. Repeat with all the patties. 

Heat about 2 tablespoons of sunflower oil in pan and once hot add the fishcakes. Cook these for about 6-7 minutes each side and so they have browned sightly and crisped up on the outside. 

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If there is any leftover cheese sauce add a little extra milk and gently heat this to serve on the side!

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Serve with some salad and maybe some cheeky potato wedges. 

Enjoy! This got rave reviews from my boyfriend and sister!

Love, A x 

 

 

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