With the wonderful sunny weather that we are having, we had a summer Sunday lunch yesterday instead of the typical which consisted of new potatoes, cous cous, green salad and oven baked salmon. It was delicious, and as the weather gets better I always find myself wanting lighter dinners rather than heavy comfort food. I believe I am not alone…
Here is what I did with the left over salmon, big shout out to my sister in law for giving me the inspiration. I love a good leftover recipe!
(Makes 4 large fishcakes and 6…well, not so large fishcakes!)
- 8oz cooked salmon
- 8oz uncooked potato
- 6oz uncooked leeks
- 1 large clove of garlic
- Knob of butter
- 2 tsp dried parsley (big handful of fresh if you have it)
- 2 tbl sp mayonnaise
- Salt & pepper to season
- Plain flour for dusting
- My salmon was already cooked so I skipped right past this part! If you have raw salmon, wrap it in foil with a bit of lemon and oil and bake until cooked through. Allow to cool and remove all the skin and bones.
- Peel and cut up your potato and boil until tender. Then mash and put to one side. Do not use any butter when mashing…this will be added later.
- Melt your butter in a frying pan over a medium heat.
- Slice up your leeks, finely chop your garlic and add them to the butter in the pan.
- Cook your leeks until softened and starting to brown. Normally for about 10-15 minutes.
- Half way through this cooking time add your parsley.
- Once done, add the leeks to your potatoes (this is where the butter comes in) and stir them well. Allow this whole mixture to cool.
- Once everything is at room temperature, flake your salmon in to the potato, add your mayonnaise and season heavily with salt & pepper.
- Stir the lot together and well then put in the fridge for an hour to make molding the cales a little easier.
- When you’re ready to make the cakes, heat a couple of table spoons of olive oil in a frying pan so you are ready to cook straight away.
- Put a small amount of plain flour on a plate and have more ready should you need it. Dust your hands too and the surface if you use it to help you shape them.
- Divide your mixture in to four and mold in to cakes, coating each side with flour when you are done.
- Put them straight in to the hot oil and cook on both sides for 4-6 minutes until golden brown and hot throughout.
- Serve immediately with a salad or green veggies and some chili mayonnaise.
I like the idea of using this recipe and making mini fishcakes as a starter to a bigger meal or as appetisers at a party!