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Salmon Fishcakes
These classic salmon fishcakes are a deliciously comforting dish, combining flaky salmon with creamy mashed potato and a blend of fresh herbs for a light yet satisfying bite. Coated in crisp golden breadcrumbs, they offer the perfect contrast between a crunchy exterior and a soft, flavourful centre.
Ideal for both casual dining and more refined menus, these fishcakes are versatile and easy to prepare, making them a great choice for busy kitchens.
Cooking Time 36 Minutes
Portions
6
Ingredients
Increase Portion Size
- g Signature by Country Range Mashed Potatoes with Butter
- g Country Range Salmon Fillet, cooked
- g Country range Pank Breadcrumbs
- g Country Range Plain Flour
- ml olive oil
- g butter
- beaten eggs
- bunch chopped dill
- spring onions, sliced
- lemon zest
- pinch salt & pepper to taste
-
1
Step 1
Mix together the mash, sliced spring onion, chopped herbs, cooked salmon and lemon zest. Season to taste and split the mix into 6 sections. -
2
Step 2
Roll into balls and dip each one into flour, then egg then breadcrumbs. Gently flatten to form fish cakes. -
3
Step 3
Heat some olive oil and pan fry for 2/3 mins on one side and turn. -
4
Step 4
Add the butter and cook for another 2/3 mins. Season with salt and pepper and serve with tartare sauce.
Ingredients
Increase Portion Size
- g Signature by Country Range Mashed Potatoes with Butter
- g Country Range Salmon Fillet, cooked
- g Country range Pank Breadcrumbs
- g Country Range Plain Flour
- ml olive oil
- g butter
- beaten eggs
- bunch chopped dill
- spring onions, sliced
- lemon zest
- pinch salt & pepper to taste
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