Easy Salmon Fishcakes

Blog: Norfolk Single Dad
Posted by: Eddie2sox Sunday 22nd July 2007, 9:17am
Last edited 22/07/2007 9:17am by Eddie2sox

Sam loves fishcakes from the chippy, but they must have some dodgy e-numbers etc in them? So yesterday we made these fishcakes, the recipe is by Annabel Karmel....

Ingredients

420g can pink salmon

5 tbsp spring onion, finely chopped

5 tbsp tomato ketchup

150g white breadcrumbs

salt and ground black pepper

50g plain flour

2 eggs, lightly beaten

4 tbsp vegetable oil

Method

1. Drain the salmon and flake it, checking for and removing any large bones.

2. In a mixing bowl, combine the salmon, spring onions, tomato ketchup, one third of the breadcrumbs, and a little bit of salt and pepper.

3. Form the mixture into fishcakes and coat first in flour, then beaten egg and then breadcrumbs.

4. Heat the oil in a frying pan and saute the fishcakes for about 2 minutes each side, or until golden.

The Verdict

Sam initially tried a piece and screwed his face up and said "YUCK"! However, he's done this before and I was convinced it was because it is a new taste, not a nasty one. So I insisted he chewed and swallowed another piece, which he did, and when he'd finished the whole plateful he changed his verdict from "Yuck" to "Yum!" I tasted them myself and I wouldn't have been too disappointed if Sam had rejected them, these fishcakes are delicious!

Notes

The original recipe says to use red salmon, but the pink salmon is cheaper and worked just as well. If you use the amounts described above you will make 8 fishcakes, but they are suitable for freezing, and Sam now has another six in our freezer ready for another day. Yum! As always, the picture with this recipe is of my own finished version.

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