Recipe: Squishy Salmon Fishcakes
- Feeding the Family
- Published on Thursday, 11 July 2013 09:05
- Last Updated on 04 September 2020
- Monica Costa
- 0 Comments
Serves: 2+2 (adults + kids), Prep: 20 minutes (+ cooling), Cook: 20 minutes (omit green beans)
Break out your artistic side and create lots of squishy fishy goodness with lots of squishy fishy style.
What You Need
400 g/14 oz potatoes, cut into large dice
1 carrot, cut into small dice
200 g/7 oz salmon fillets, skin removed
3 tablespoons sunflower oil
1 small leek, thinly sliced
25 g/1 oz green beans, finely chopped
2 tablespoons finely chopped flat-leaf parsley
What To Do
1 Cook the potato and carrot in boiling water for 15 minutes until tender. Drain and mash
them together, and set the mash aside to cool.
2 Meanwhile, poach the salmon in simmering water for 5 minutes until cooked through, then allow to cool. Break up the fish into flakes, taking care to ensure that there are no bones.
3 Heat 1 tablespoon of the oil in a large frying pan and fry the leek and beans for 5 minutes
until tender. Stir them into the carrot and potato mash, then add the cooked salmon and the parsley to the mixture and stir again.
4 Using your hands, mould the mixture into 2 large fishcakes and 2 smaller fishcakes.
(Fishy shapes look great.)
5 Heat the remaining oil in a frying pan and cook the fishcakes for 5 minutes, turning once, until golden on both sides and warm through. Serve immediately with some peas.
Monica Costa founded London Mums in September 2006 after her son Diego’s birth together with a group of mothers who felt the need of meeting up regularly to share the challenges and joys of motherhood in metropolitan and multicultural London. London Mums is the FREE and independent peer support group for mums and mumpreneurs based in London https://londonmumsmagazine.com and you can connect on Twitter @londonmums