Finally, cover in breadcrumbs. Don’t be tempted to use fresh salmon: tinned salmon blends better with the other ingredients and packs more of a flavour punch – this is almost a store-cupboard supper. First of all boil the potatoes in salted water for about 25 minutes or until they're absolutely tender when tested with a skewer. When you are ready to cook the fishcakes, lightly flour a work surface, then turn the fish mixture on to it and, using your hands, pat and shape it into a long roll, 2-2½ inches (5-6 cm) in diameter. Add eggs, oats, garlic, dill, salt, pepper and stir with spatula until combined. Today, I’m sharing a quick and easy salmon patties recipe that literally comes together in minutes. Tip the wholemeal flour onto a plate and gently roll the balls in the flour until evenly coated… When you are ready to cook the fishcakes, lightly flour a work surface, then turn the fish mixture on to it and, using your hands, pat and shape it into a long roll, 2-2½ inches (5-6 cm) in diameter. The thing to remember here is that good-quality tinned salmon makes better fishcakes than fresh, so don't be tempted to cook some salmon just for this. Now, in a large mixing bowl, simply combine all the ingredients for the fishcakes together. See more Cheap ways to use tinned fish recipes (12). Tinned fish is a store cupboard essential, and an absolute lifesaver when you've got nothing in for dinner. Then drain the potatoes and mash them to a purée with the mayonnaise using an electric hand whisk, then add some seasoning. Now cut the roll into 12 round fishcakes, pat each one into a neat, flat shape and then dip them, one by one, first into the beaten egg and then into the matzo meal (or breadcrumbs), making sure they get a … Just like my grandma’s ground chicken burgers, these canned salmon cakes are “addictive as Spitz” if you make the cakes small enough.And I made sure I did because they are waaaaay easier to flip this way. Add the parsley, lemon juice if using, and a little salt and pepper to the mash and gently mix together, taking care not to break the fish up too much. (Be careful, though – if they are not tender you will get lumps.) Potato and Salmon Fish Cakes. Flour your hands and shape the mixture into 8 patty-shaped fishcakes, no thicker than 2–2.5cm/¾–1in. This recipe is from Delia's Complete How to Cook. Ingredients. I prefer fish cakes made from tinned rather than fresh salmon. Shape the fishcake mix into 12 balls. Direction for your recipe for fish cakes using canned salmon Step 1 – Prepare the cakes The first step is to take your canned salmon and put it in a large bowl. Spread the flour on a plate or tray and season with salt and pepper. Bring a large saucepan of water to the boil, drop in the spuds and boil for 15–20 minutes, or until soft. Makes 12 (serves 6). Now, in a large frying pan, heat the oil and butter over a high heat and, when it is really hot, add half the fishcakes to the pan, then turn the heat down to medium and give them 4 minutes' shallow frying on each side. Grandma s salmon patties the farmwife basic cri salmon fish cakes smoked fish cakes with lemon caper mayo easy salmon cakes recipe all recipes smoked fish cakes with lemon caper mayo. Sit the colander over the pan (off the heat) so the vegetables can continue steam-drying while they cool. Once cool, tip into a mixing bowl and mash really well, until there are no lumps left. Repeat with the rest of the fishcakes, adding a little more oil and butter if needed. Wrap these separately before freezing because you might want to cook just one of them. Stir into your salmon mixture, season, and shape into hockey puck sized fish cakes. Then drain on crumpled greaseproof paper and keep warm. Easy Salmon Fishcakes Peasy Foo . Keep the fried fishcakes warm in a low oven while you fry the rest. For a better experience on Delia Online website, enable JavaScript in your browser.