I may be mistaken but it’s rare to see fishcakes on the menu here in the US. They’re really popular in the UK with fillings of either salmon, haddock, cod, tuna or shrimp. They are combined with mashed potatoes & herbs and then lightly pan-fried till golden and crispy.
It’s a great way to use up cooked leftovers of fish and potatoes and works really well with a little salad and some tartare sauce. I used Sir Kensington’s mayonnaise made with avocado oil mixed with fresh parsley & dill for a clean eating tartare sauce. It’s very creamy and delicious.
This is a nutrition packed little lunch. You have Omega 3 fatty acids from the salmon, vitamin B6 from the potatoes (great for maintaining brain cell and nervous system activity) and immune system boosting vitamins A & C from the spinach & cucumber salad. YUM!
1 large cooked potato, mashed
1 cooked salmon fillet, flaked
1 tsp English mustard
zest ½ lime plus wedges to serve
1 heaped tbsp chopped parsley
1 heaped tbsp chopped dill
1 egg, beaten
1/2 cup wholegrain breadcrumbs
2 tbsp olive oil
- Mix the potato, mustard, zest, herbs and some salt & pepper. Lightly mix in the salmon, taking care not to break it up too much. Shape into 2 large fish cakes.
- Put the egg and breadcrumbs in 2 shallow dishes. Dip the cakes into the egg and then coat in breadcrumbs. Heat the oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through. Serve with salad and lime wedges.
For more details on Sir Kensington’s Sauces click here.