I’m on a tinned food kick this week. Even though there is lots of fresh produce at this time of year I still rely on some staple tinned foods to make weekday dishes. I love fishcakes and make some epic Cod and Prawn Fishcakes but if I don’t have time (or have forgotten) to thaw the fish I know I can make these fishcakes with salmon straight from the tin. Tinned foods still have lots of nutrition and a really long shelf life so there are a few tins I keep in at all times so I always have a meal on hand.
Serves 2 Adults & 2 Kids
213g tin of salmon
35g capers (approx. 2 tbsps)
20g plain flour (approx. 2 tbsps)
60g crème fraiche
small bunch of parsley
1/2 tsp salt
optional: breadcrumbs to coat
olive oil or butter for cooking
lemon to squeeze over the fishcakes
- Open and drain the salmon then tip into a mixing bowl along with the capers, flour, crème fraiche and chopped parsley then break up the salmon with a fork and mix.
- Stir the fish mixture into the cooked, cold mash.
- Heat olive oil or butter in a frying pan on a medium high heat. Take handfuls of the mixture and form into patties then either coat in breadcrumbs or put straight into the hot fat. Cook until golden brown then carefully turn and cook on the other side until golden brown.
- Keep warm in a 100° oven until ready to serve then squeeze over a little lemon juice. Serve with a salad and some more crème fraiche drizzled with olive oil.
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