I always thought salmon cakes were a boring kind of dish… “Oh joy, salmon cakes!” (sarcasm intended) but when I found myself with left over cooked salmon fillets, I thought I would finally give them a go.
A Sunday BBQ is where these fishy patties had their debut and they were loved by all! I found them to be a great accompaniment to my usual BBQ fare and they added some extra diversity to my spread.
So, would I make them again? You Bet!!
- 500g (1.1lb) potatoes, peeled, chopped
- 415g (1lb) cooked salmon, flaked or canned red salmon, drained with skin and bones removed & flaked
- 2 tbs drained capers, finely chopped
- 2 shallots (scallions) finely chopped
- 1 egg, lightly whisked
- 1/3 cup dry multi grain breadcrumbs
- Salt & freshly ground pepper
- dry multi grain breadcrumbs, extra, to coat
- 2 tbs olive oil
- Cook the potatoes in a saucepan of boiling water until tender. Drain well, mash and cool slightly.
- Place the mashed potato, salmon, capers, shallots, egg and breadcrumbs in a bowl. Mix until well combined. Season well with salt and pepper. Divide the mixture into 8 patties. Coat the patties in a thin layer of extra breadcrumbs. Put on a plate and refrigerate for 30 minutes.
- Heat the oil in a large non-stick frying pan over a medium heat. Add patties to pan and cook for 2-3 minutes each side or until golden brown. Serve the salmon cakes with the salad and the lemon wedges if desired.