If you love this recipe, take a look at my more elevated version of Salmon Fishcakes with Creamy White Wine Sauce. When I woke up this morning I didn’t plan to blog about salmon cakes, but I did plan to finally clean out my fridge and use up all the leftovers for lunch. If my mum taught me anything, when I was still impressionable, it was that being frugal was definitely a virtue! The rule I quickly forgot as soon as I got my first paying job. Nowadays I find myself coming back to my senses and saving a forgotten container of the mashed potatoes at the back of my fridge doesn’t seem like insanity. Especially when it could be transformed into something completely different, exciting and delicious like these salmon cakes.
What are salmon cakes made of?
The most important part of these cakes are obviously salmon, so I would encourage you to buy the best quality canned salmon available or use fresh salmon. You salmon cakes will only taste as good as the ingredients in them. Secondly, I prefer using mashed potatoes as a filler but there are many recipes that use breadcrumbs. Use an egg and a pinch of flour to bind the mixture together. Flavour your fish cakes with lots of fresh herbs and lemon zest.
How do I make the best salmon patties?
Break up salmon into larger flakes for maximum flavour. Form the mixture in the shape of a ball and flatten it into a patty directly on the frying pan, otherwise it falls apart easily. Or refrigerate them for an hour to allow the mixture to firm up. Fry 5 or 6 salmon cakes at a time in hot olive oil until golden and crunchy on the outside. Do not overcrowd them or they will steam instead!
What sauce goes well with fish cakes?
When I first served them my husband asked if we had any tartar sauce to go with the salmon cakes. We didn’t so I quickly mixed together a yogurt sauce flavored with lemon juice, chives and garlic. So much better and lighter than a traditional tartar sauce.
Can I freeze them?
You can freeze salmon patties both cooked or uncooked. If frozen cooked, defrost in the fridge, then reheat in the oven at 200C/400F for 10 minutes. If frozen uncooked, defrost in the fridge, then follow the cooking instructions in the recipe. More favourite salmon recipes:
Creamy Salmon Pasta Baked Salmon in Rose Cream Sauce Salmon en croute (Salmon in Pastry) Teriyaki Salmon with Bok Choy
