Simple Salmon Cakes
My girls have been going through a bit of a vegetarian phase lately. Well, with the exception of sausage and deli ham, because they are cool like that! But I can't exactly feed them pig for the rest of eternity now, can I?
I decided I would have to try some stealth cooking and sneak some super-healthy salmon into them. Like their Dad, they are mashed potato fiends, so I figured the only way to disguise the "pink meat" would be in a potato pancake. Sort of. I had leftover mashed potato, so this was a quick and easy dinner to throw together.
I had mine with a green salad and some honey mustard dressing. You could add more vegetables to the patties and substitute any other flaky fish for the salmon. Indeed I would have enjoyed adding some red pepper and diced chillies to the patties, but then there would have been "red bits" and all hell would have broken loose! As it was Ella sussed right away that these weren't normal potato pancakes but I shushed her up before Ciara became infected with parrotitis, meaning she does and says everything her big sister does. After some threats and bribery a little persuasion, they each managed to eat about one and a half. I was relatively happy.
Personally I thought the cakes were fabulous. I used a low ratio of salmon to potato to keep the strong taste to a minimum, but if making for adults I might add more salmon and definitely a little heat. If you are using leftover mash, you might not need the egg. If your mash is quite moist when reheated you shouldn't need it. If you are making mash especially for this recipe, don't add butter or cream, just mash the potatoes! You don't want these to fall apart in the pan, so add more breadcrumbs as necessary to make a firm patty. This made me twelve 3 inch diameter patties
Ingredients:
- 2 salmon fillets*, cooked(approx 100g each)
- 2 cups mashed potatoes
- 4-5 scallions, diced
- 1 egg, beaten
- 1/2 cup breadcrumbs (more if necessary)
- 1 tsp black pepper
- 2-3 tbsp fresh chopped parsley
- 1/2 tsp salt
- Oil for browning
Mash the fish into the potatoes. Add scallions, parsley, seasoning and breadcrumbs. Taste and adjust seasoning if necessary. Add beaten egg and form into patties.
Heat oil in large saucepan over a medium-high heat. Brown the patties until lightly golden on each side and remove to an oven tray. Repeat with remaining patties.
Bake for about fifteen minutes until piping hot and firm. Serve with greens.
*You could use tinned salmon for this as well. Personally I hate the stuff, but in terms of health benefits I believe it is actually better for you. You might need to add more breadcrumbs as it can be much more oily.
Print this Page
|