My kids are adamant when they tell me that they don’t like to eat fish. But, give them a fish finger or a fish cake and they’ll polish it off quickly… and then ask for more.
We tried a new recipe over the weekend which was hugely successful. The fish which I used in the cakes was “Wild Caught” Red Salmon, available from my local Woolworths supermarket.
Ingredients
800g potatoes, peeled and cut into pieces
415g can of Woolworths Red Salmon, drained and flaked
1 small red onion, finely chopped
2 tbsp baby capers, finely chopped
1/4 cup dill sprigs, finely chopped
1 egg
1 cup dry breadcrumbs
Olive Oil for pan frying
1 cup light sour cream
1 large lemon, rind finely grated and 2 tbsp juice
1 small Lebanese cucumber
Method
Boil the potatoes until tender. Drain and roughly mash then transfer to a large bowl.
To the mashed potatoes, add the flaked salmon, onion, capers, dill and egg. Stir well to combine.
Using your hands, shape mixture into small patties. I used little blobs of mixture, approximately the size of golf balls.
Coat with breadcrumbs and place on a large plate or tray.
Once the patties are all ready, heat a little olive oil in a pan and fry the patties for a couple of minutes on each side until they’re golden. Place them on kitchen paper to absorb the excess oil.
Combine the sour cream, lemon rind and juice (and salt to taste).
Serve with the patties with lemon cream and topped with finely sliced cucumber.
YUM!
These fish cakes were delicious and the kids really enjoyed helping out in the kitchen. Shaping the patties and crumbing was their favourite part… well other than eating them of course.
We tried a new recipe over the weekend which was hugely successful. The fish which I used in the cakes was “Wild Caught” Red Salmon, available from my local Woolworths supermarket.
Ingredients
800g potatoes, peeled and cut into pieces
415g can of Woolworths Red Salmon, drained and flaked
1 small red onion, finely chopped
2 tbsp baby capers, finely chopped
1/4 cup dill sprigs, finely chopped
1 egg
1 cup dry breadcrumbs
Olive Oil for pan frying
1 cup light sour cream
1 large lemon, rind finely grated and 2 tbsp juice
1 small Lebanese cucumber
Method
Boil the potatoes until tender. Drain and roughly mash then transfer to a large bowl.
To the mashed potatoes, add the flaked salmon, onion, capers, dill and egg. Stir well to combine.
Using your hands, shape mixture into small patties. I used little blobs of mixture, approximately the size of golf balls.
Coat with breadcrumbs and place on a large plate or tray.
Once the patties are all ready, heat a little olive oil in a pan and fry the patties for a couple of minutes on each side until they’re golden. Place them on kitchen paper to absorb the excess oil.
Combine the sour cream, lemon rind and juice (and salt to taste).
Serve with the patties with lemon cream and topped with finely sliced cucumber.
YUM!
These fish cakes were delicious and the kids really enjoyed helping out in the kitchen. Shaping the patties and crumbing was their favourite part… well other than eating them of course.
Making these tonight!! xx
ReplyDeleteI haven't made these for years .. will be making them this week .. love the lemon cream :) thanks
ReplyDelete