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Salmon & Leek Fishcakes

26th March, 2012

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!)

Ingredients

  • 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
  1. 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.
  2. 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.
  3. Melt your butter in a frying pan over a medium heat.
  4. Slice up your leeks, finely chop your garlic and add them to the butter in the pan.
  5. Cook your leeks until softened and starting to brown.  Normally for about 10-15 minutes.
  6. Half way through this cooking time add your parsley.
  7. 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.
  8. Once everything is at room temperature, flake your salmon in to the potato, add your mayonnaise and season heavily with salt & pepper.
  9. Stir the lot together and well then put in the fridge for an hour to make molding the cales a little easier.
  10. 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.
  11. 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.
  12. Divide your mixture in to four and mold in to cakes, coating each side with flour when you are done.
  13. Put them straight in to the hot oil and cook on both sides for 4-6 minutes until golden brown and hot throughout.
  14. 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!

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