This is a slightly simplified variation of my Salmon & Sutchi Fish Cakes Recipe. I had bought some frozen premium halibut fillets from Fairprice earlier and thought of combining them with the salmon I already had to make fish cakes. Though I didn’t use any egg as a binding agent here, the ingredients were still able to hold together so pan-frying the patties were a breeze. What I really liked about these fish cakes were the natural flavours and textures of the two types of fish. The exterior was also made crispy and the inside remained moist and soft. I made a separate salad to go with these fish cakes. Makes a great TV dinner. Enjoy!
Salmon & Halibut Fish Cakes Recipe
Ingredients (makes about 20 pieces)
500g salmon fillet
300g halibut fillet
1.2kg russet potatoes, cut into small chunks
2 tbsp corn flour + extra for dusting
1/4 cup fresh milk
large handful of chopped parsley
salt & freshly cracked black pepper
1. Steam the salmon and halibut fillets till cooked through. Leave to cool. Flake the fillets with a fork and remove skin and bones if any. Set aside.
2. In a pot of boiling water, cook the potatoes till tender. Remove from pot, mash and then add milk.
3. In a large mixing bowl, combine the flaked fish, mashed potatoes, chopped parsley and corn flour. Season with salt and pepper.
4. Line a flat tray with parchment paper, dusted with corn flour. Scoop a heaped tablespoonful of the fish cake mixture and gently shape into a patty in your hand. Place the patty on the parchment paper. Repeat with the rest of the mixture. Once done, pop the patties in the fridge to chill for at least an hour before frying.
5. Heat some vegetable oil in a large skillet and pan-fry the fish cakes on both sides till golden brown. Serve with tartar sauce.