Salmon Fish Cakes
Fishcakes are a quick and simple way to use most cuts of fish. We had some leftover mash and so decided to use it for these easy but delicious fishcakes.
Time: 45 Minutes
250g salmon fillet
1 onion, finely sliced
1 red pepper, finely sliced
1 stalk of celery, finely sliced
1 small bunch of fresh parsley (1/4 cup chopped)
1 medium garlic clove, crushed
1/2 teaspoon of paprika
1 cup mash potatoes/ breadcrumbs with 1/2 cup of mayonnaise
2 tsp of mustard
Salt and pepper to taste
Preheat your oven to 180 degrees Celsius, while you prepare your salmon.
Brush your fillet with 1 tablespoon of olive oil, season with salt and pepper and roast in the oven for 20 minutes. Once done remove from the oven, cover with foil and let rest at room temperature for 10 minutes. Place in the fridge and allow to cool completely. Once cool flake the fish into pieces.
For your vegetables, place 1 tablespoon of olive oil in a frying pan over a medium heat. Add your onion, pepper and celery once it starts to cook add your minced garlic, parsley, paprika and season with salt and pepper. Cook for 20 minutes until your vegetable soften, then set aside an allow to cool.
If you are using bread crumbs: Mix together the breadcrumbs with the mayonnaise, mustard, and eggs before adding the vegetables and fish. Mix well and place in the fridge to cool.
If you are using mash: Mix together mash, mustard and eggs before adding the vegetables and fish. Mix well and place in the fridge to cool.
Divide the mixture into 10 salmon patties. You can use a 1/4 cup measure to help you with this - roll into balls and then gently flatten.
Fry in a pan with 1 tablespoon of oil for about 4 minutes on each side or until golden brown.