Easy Homemade Salmon Fishcakes

Homemade salmon fishcakes are very easy to make and taste so much nicer than shop bought ones. They also freeze very well, making them an ideal option for busy days. I always make a batch of these as it takes a similar amount of effort. This recipe will make two fishcakes per person, which in my experience is enough for most people except teenage boys! I don't use breadcrumbs for these salmon fishcakes and just dust them with flour which gives them a nice golden colour.

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Recipe Tips

• You can substitute fresh salmon for tinned or canned salmon if you like. Make sure to drain the tinned salmon well as otherwise your fishcakes will be soggy. You can buy tinned salmon that is MSC certified (see below)
• Once you've made the fishcakes, chill them in the fridge for about one hour. This stops them falling apart in the pan.
• Fry the fishcakes over a medium heat. Add about 2 - 3mm of oil to the pan. Make sure your oil is hot enough. The fishcakes should sizzle. They are already cooked so just need frying and heating through. This should take about 3 - 4 minutes each side.
• You can cook your fishcakes in the oven. Cook at 200°C/400°F/gas mark 6 for 15 - 20 minutes. They do come out drier than frying them and don't have the same golden colour to them. But if you don't want to fry your fishcakes this is a perfectly ok way to cook them.
• It's a good idea to make a batch of fishcakes as they freeze well and are quick to cook on busy days. Defrost them before frying as otherwise they may be too brown on the outside and still cold on the inside. When making a batch, as with most things, you won't need to double or treble the amount of liquid. When adding the lemon juice and eggs, add just enough so you can mould the fishcake mixture and it holds together well without making it too sticky.

What to have with Fishcakes?

Tartare Sauce is great with fishcakes. As they already contain potato (your carbohydrate) as well as fish, you don't need to serve them with any other carb such as rice or pasta or more potato. A green salad is perfect and adds some nice colour to your plate. If you're looking for something a bit extra, corn on the cob is a good addition.

How to make fishcakes

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1. Bring a large pan of lightly salted water to the boil. Add the potato and cook for about 15 minutes until soft, then drain. Season the salmon fillets. Place in a steamer over the top of the potatoes and cook for 8 - 10 minutes. Alternatively poach them in simmering water for 8 - 10 minutes.
2. Mash the potatoes and leave to cool. Spreading the mash out on a cold plate will help it to cool quicker.
3. Flake the salmon into a bowl, leaving the skin behind. Add the chives and juice of half the lemons together with the egg and flour and season with salt and freshly ground black pepper.
4. When the potatoes are cooled, mix the fish mixture with the potatoes and stir together well. Divide the mixture into however many you are making, pat into circles about 2cm thick and dust with flour. Place in the fridge for about 1 hour to cool, or you can freeze them at this point. Allowing them to cool in the fridge is an important step as it means they will not break up in the pan.
5. Add a thin layer of oil about 2 - 3 mm deep to a frying pan and when the oil is hot, fry the fishcakes over a medium heat for 3 - 4 minutes on each side.
6. Cut the rest of the lemons into wedges and serve with the fishcakes and a green salad.

Sustainability

When shopping for fish, look for the Marine Stewardship Council logo. This label tells us that the fish has been sourced responsibly. The Marine Stewardship Council constantly monitors fish stocks in an effort to help preserve fish stocks for future generations. Salmon is a very popular fish and some salmon fish stocks are in danger. The good fish guide has up to date information. The blue logo will help you make the best choice when shopping for salmon.

Storage

Salmon fishcakes will keep for 1 - 2 days in the fridge. They will freeze for 3 - 4 months. They need to be fully de-frosted before cooking as otherwise the outside will be crisp but the inside still frozen.

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