These tasty Fish Cakes with salmon and dill can be served as a tasty appetiser, starter or main course and are a perfect party food too.
For great results, it is best to use the freshest fish you can find with substantial flash, like salmon, salmon trout and cod. To make them even more delicious, add chopped prawns.
Keep the fish raw in the mix. It will cook quickly when frying the breaded fish cakes, or you can finish them off in the oven too. It only takes a few minutes, the time necessary for the fish to be tender and tasty. Prolonged cooking could, in fact, compromise its softness.
Read also: Recipe for Med fish bake with vegetables
Ingredient
Makes around 12 cakes of about ~45g each. Prepping time 20 minutes, cooking time 30-40 minutes.
- 370g cooked potatoes
- 1 lemon, zest and juice
- 200g fish (a mix of salmon, cod and smoked haddock – or any other fish)
- Dill
- Parsley
- Salt and pepper
- Gluten-free breadcrumbs
- Milk
Method
1 – Place 3-4 potatoes in a microwave-safe dish and pierce them several times using a fork. Cook it in the microwave (about 5 minutes at medium-high power) using the appropriate function. Turn the potatoes halfway through the cooking time to allow even cooking – Alternatively you can cook the potatoes in boiling water or in the oven. Peel, chop and put the potatoes in a large bowl and add chopped herbs, salt, pepper, lemon zest and juice.
2 – Dice the fish roughly in chunks, add it to the potatoes, mix and combine well. Portion the fish cake mix into 12 small patties (~45g each). Round each patty, flatten it down, and press around the side to get a cylindrical shape.
3 – Dip each patty in lightly toasted gluten free breadcrumbs, then dip it in milk and back again in the breadcrumbs for a double coating.
4 – Deep-fry the fish cakes in plenty of hot oil (around 180°C) and drain on a kitchen towel. Serve nice and hot with a crème Fraiche dip or tartar sauce.
Tips
- The oil at ~180°C allows for perfect cooking, crunchy on the outside and soft and perfectly cooked inside
- Breadcrumbs from gluten free bread is very fine, hence double coating is necessary
- If you prepped the fish cakes using fresh fish not previously frozen, you can freeze the fish cakes and fried them another time.
