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Salmon Fish Cake Recipe

I don’t know about you guys but I love potato skin because it has so much goodness in it. Even when I have to mash potatoes, I will still keep the skin on and that’s exactly what I have done for this fish cake recipe too.

For those who haven’t had a Western style fish cake before, please don’t get mixed up with the Chinese version of fish cake which is essentially made from fish paste (with or without extra flour).

For this fish cake recipe, the main ingredients are pre-cooked fish meat and mashed potatoes. The patties are then pan-fried to a golden brown crust on the outside while the inside remains soft and creamy. Besides salmon, you can also substitute with other oily fish or any white fish of your choice. I’ve made the same using sutchi fish fillets before and they worked perfectly fine too.

Salmon Fish Cake Recipe

Salmon Fish Cake Recipe

Ingredients (serves 3-4)
500g salmon fillet
600g russet potatoes, boiled & mashed
handful of chopped parsley
2 tbsp corn flour + extra for dusting
2 large eggs, lightly beaten
zest of 1 lemon
1 tbsp coconutΒ oil
salt & freshly ground black pepper

Instructions
1. Steam the salmon till thoroughly cooked then flake the fish with a fork and remove skin and bones if any.
2. Add the flaked fish to the mashed potatoes, together with the eggs, chopped parsley and corn flour. Season with salt and pepper.
3. Add lemon zest and mix well.
4. Line a flat plate or tray with some parchment paper, dusted with corn flour. Scoop a handful of the fish cake mixture and gently shape into a patty of your preferred size. Dust with corn flour and place on the parchment paper. Repeat for the rest of the mixture. Once done, chill the patties in the fridge for at least an hour before cooking.
5. Heat oil in a large skillet and pan-fry the fish cakes on both sides till they turn golden brown. Serve with sides of your choice.

Salmon Fish Cake Recipe

The inside of the fish cakes is moist and soft and the outside is firm and crispy. Just remember to dust with extra corn flour on the exterior of the patties before they hit the oil so you can get a nice crispy crust. Best served with mayo or sweet chilli sauce if you like πŸ™‚

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