Who is just not usually searching for a straightforward delightful mid-week recipe?
October is Seafood Thirty day period! What greater way to mark it than utilizing your leftovers to create these salmon fish cakes.
Every time I have any leftover mashed potato, I acquire a tin of red salmon and some fresh parsley to make delectable salmon fish cakes. Remove any pores and skin from the salmon and mash the smooth bones into the flesh – it is an great inexpensive resource of calcium. I constantly use semolina or couscous rather of breadcrumbs as they make a extremely crunchy coating that kids love and they also take in heaps considerably less oil.
Salmon fish cakes recipe
Whole Time: 35 minutes
Cook Time: 5 minutes
Prep Time: 30 minutes
- 200 g Salmon (canned)
- 3 Potato (Mashed approx)
- 2 tsp Parsley (Use fresh new if you desire)
- 1 Lemon zest
- 2 Egg
- 1 Pinch Seasoning
- 100 g Semolina (Optional)
Drain and clear away the pores and skin from the canned salmon. Finely minimize parsley
Position salmon, potatoes, parsley, and lemon zest into a massive bowl.
Conquer 1 egg, incorporate to the potato blend to bind it all jointly.
Divide the mix into 4 equivalent measurements and shape each and every into a cake. Cool in the fridge for 5 minutes.
Defeat the remaining egg and include to leftover eggs (if you have any), put semolina in a bowl.
Dip the cakes, one at a time, into the egg blend then roll in the semolina. Position on a plate or tray
Repeat with remaining cakes. Cool until eventually essential. Can be frozen individually at this phase.
Shallow fry on the two sides until eventually golden brown and piping incredibly hot.
Serve sizzling with a salad and parsley mayonnaise or vegetables and parsley sauce.
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