Salmon Fish Cakes recipe |
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08/10/2010
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Ingredients1 x 212g tin pink salmon2 t (10 ml) Redro fish paste 2 large potatoes 1 medium/small onion, grated (sorry it is the best option!) 1 egg, lightly beaten 1/2 t (2,5 ml) grated nutmeg 1/2 t (2,5 ml) Ina Paarman's Lemon & Black Pepper Seasoning 1 t (5 ml) grated lemon rind 1 T (15 ml) lemon juice 2 T (30 ml) finely chopped fresh parsley flour for dipping oil for pan frying Quick tartare sauce: 1/2 cup (125 ml) mayonnaise 1 gherkin, finely chopped 1 t (5 ml) capers, finely chopped (optional) 1 small onion, finely chopped 2 T (30 ml) chopped parsley DirectionsRemove the skin from the tinned salmon, but mash the small bones together with the fish and fish paste (fish bones are full of calcium). Cut a cross into the potatoes and microsteam on high for +- 10 minutes until soft. Skin and mash.Mix together fish, mashed potato, grated onion, egg, nutmeg, seasoning, lemon rind, lemon juice and parsley. Shape into neat flattened rounds, 1cm thick. Dip in flour and shake off excess. Pre-heat the fry pan without oil until hot, add oil to 1/2 cm deep and immediately add half of the fishcakes. Cook until browned nicely on both sides. Drain on crumpled brown paper or absorbent kitchen paper. Delicious with tartare sauce, fresh soft rolls and a mixed salad dressed with Lite French Salad Splash. For the sauce: Mix all the ingredients together. Serve with fish cakes. ServingsMakes 8 medium fish cakesBy: Ina Paarman |
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avg rating: 2.84
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