Yummy Salmon Crispy Fish Cakes

by - June 11, 2015

We had these for dinner tonight and they are so easy and they taste delicious! They are perfect for leftover salmon!

You will need:

- 3 medium sized baking potatoes

- 180g cooked salmon

- 2 tablespoons of gluten free plain flour mixed with a teaspoon of salt and pepps

- 50g polenta

- 1 egg and a yolk

- 2 tablespoons of olive oil

- 2 tablespoons of lemon juice

- 1 teaspoon mixed herbs


1. Prick your tatties and put them in a micro for 10 minutes until nice and soft inside. Cool for a few minutes and peel the skin off.

2. Mash the potato and leave for a few more minutes to cool. Add the egg yolk, salmon, herbs and lemon juice and mix well so it's all combined nicely.

 3. Once the mixture is combined take a small handful of it and I roll into a ball, flatten so a patty shape is formed about 1cm thick. Continue the process until all the mixture is used up.

4. Now for this step I like to set up a little "conveyor belt" system so that I have 3 separate bowls in a line one with the seasoned flour, one with the egg (which has been broken with a fork), and one with the polenta. Take one of your patties and dip it in the flour, then in the egg and then cover it with polenta.

5. Now heat up a little oil in a frying pan and shallow fry until golden and crispy- about 3 minutes on each side.

Now enjoy with whatever sides and sauces you like or serve on their own for a nice starter!

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