Tuesday, 13 January 2015

COOKED: My Favourite Salmon Fishcakes

My Mum is a fabulous cook. I have eaten in some amazing restaurants all over the world but there is truly nothing I love more than a home cooked meal by Mama J (HI MUM!) Seriously though, she's a top cook and my love of all things kitchen related stems from her. That said, she makes the best fishcakes ever - so much so, that I NEED to share them with you.

For these you can use tinned salmon, that's no problemo but I always opt for fresh as I feel it really adds to the flavoursome taste.

All you need for 6 fishcakes is:

250g-300g Salmon
2 large potatoes - enough to bind the fishcakes together
3 cornichons OR 1 large gherkin, dried and chopped finely
1 tbsp capers, dried and chopped finely - if you aren't massively keen on capers, go for 1/2 a tbsp.
Mayonnaise - I usually go for about 1/2 a tbsp - this is just to bind it, apparently.
A squeeze of lemon juice
A handful of fresh parsley, finely chopped
1/4 tsp cayenne pepper OR 1/4 tsp chilli flakes, optional
Sea Salt and Cracked Black Pepper, to season
Polenta, to coat the fishcakes - you can coat in flour but I absolutely love polenta

Lets get started...

1. Peal and chop the potatoes into small cubes. Place chopped potatoes in a pan of boiling water and allow to soften - this usually takes around 8-10 minutes.

2. Once the potatoes are cooked, drain them in a colander and run cold water over them for a minute or so. Allow them to cool.

3. While the potatoes are cooling, I usually prepare the rest of my ingredients - dry and chop your gherkins and capers and throw into a large bowl.


4. Flake the salmon into the bowl with the capers and gherkins and mix together. Add salt and pepper to season.

5. Throw in your chopped parsley and cayenne/chilli if you're using it. Squeeze in the lemon juice. Mix the ingredients together.

6. Once the potatoes are cool, mash them together and add your mayonnaise bit by bit. It should look creamy, like you would serve mashed potato.

7. Mix the potato with the rest of your ingredients when you have the appropriate consistency.

8. Put the mix into the fridge for at least half an hour - it makes the mix more manageable

9. Take the mix out of the fridge once you're ready to cook the fishcakes and form into a round ball. Pat into a neat, flat circular shape.

10. Get your polenta and put it in shallow dish. Coat each fishcake well in the polenta. 

11. Heat some EVOO and a little bit of butter in a frying pan on a medium to low heat. 

12. Add your fishcakes to the pan and fry gently on each side for around 4 mintes.


I serve up mine with salad usually and sometimes homemade potato wedges.

Let me know what you think or tag me in your photos on Instagram!

xo

4 comments:

  1. I have a restaurant locally that makes the best salmon fishcakes, and I am always trying to recreate them at home, but they never taste quite the same? But looking at your mums recipe, I think this might be the answer....I will definitely try it and let you know, because i think the gherkin, and capers may be the missing ingredients....Cant wait to try! Helen xx

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    1. Yeah I know what you mean! I've had them so many places and really cannot find anything to compare to these! Let me know if you give them a try :) xo

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  2. Yum! I looove fishcakes but my boyf doesn't eat fish so I never get to make them! Always try and have fish when I am out and about :) x

    Jasmin Charlotte | UK Lifestyle Blog

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    1. The luxury of these is you can half the recipe and make an individual plate for yourself :) then your boyfriend can dish himself something up haha! xo

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