Salmon is without a doubt my favourite fish. When cooked well, it’s soft, melts in the mouth and tastes sublime. And it’s full of omega-3, protein and vitamins so it’s super healthy too.
So I was surprised to read in last weekend’s Guardian magazine that it’s known for being the ‘boring’ and ‘predictable’ choice on the menu. Not for me, I can’t get enough of it.
I had a phase of buying fishcakes. Mainly, I think, because they’re often on offer in the supermarket and I’m a sucker for a deal. But I tend to find that shop-bought fishcakes are a bit mushy and lacking in flavour, probably because they tend to have mashed potato in them.
These spiced salmon fishcakes however are anything but bland. The fiery spices, succulent salmon and crispy breadcrumbs work together wonderfully to leave you feeling full and satisfied. And they’re super speedy to make.
- 1 responsibly sourced salmon fillet (approx. 120g), with skin removed
- 1 small red onion, finely chopped
- 30g natural breadcrumbs
- 2 tbsp sunflower oil
- 1 egg, whisked
- 1 tsp crushed chillies (or slightly less for a milder taste)
- 1 tsp chopped ginger
- 2 tsp garam masala
- 1 tsp ground coriander
- ½ tsp rock salt
- Ground black pepper
- A dollop of sour cream or creme fraiche
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 1 (makes two fishcakes)
1. Chop the salmon fillet into 3-5cm cubes; I like the pieces quite chunky.
2. Put the chopped salmon into a large mixing bowl along with the onion, egg, spices and half of the breadcrumbs. Mix the ingredients together thoroughly and add the seasoning.
3. Run a knife down the middle of the mixture and pick up one half with your hands. Press the mixture together in your hands and form into patties, a couple of centimetres thick. Pour the remaining breadcrumbs out onto a plate and cover the fishcake generously on both sides. Repeat with the other half of the mixture.
3. Pour the oil into a large, non-stick frying pan on a high heat. Move the oil around the pan to ensure it covers all of the base.
4. Add the fishcakes one by one and flatten down with a fish slice. Reduce the temperature of the hob so it’s on a medium heat and cook the fishcakes for four minutes on each side, until they turn a lovely golden brown.
5. Serve the fishcakes with a generous side salad with a big old dollop of sour cream on top. If you fancy an extra kick, put a little sweet chilli sauce on the side too.
This recipe was inspired by Yotam Ottolenghi’s salmon fishakes recipe on Guardian