Salmon fish cakes with wild rocket oil
I don’t know about you but I feel as if I ate enough over the holidays to last me for a good few months. I felt as if I was constantly full and then a friend insisted on taking me out for breakfast. I ordered a small full English breakfast, this is a rare treat for me but I almost immediately regretted it. I had indigestion for pretty much the rest of the day.
The breakfast left me wanting fresh, healthier and flavorsome food.
One of the first dishes I made was fish cakes. I had bought some hot smoked salmon and all of the sudden I wanted fish cakes for dinner. This recipe would work with any cooked fish or seafood. I think it would be nice with smoked mussels as well.
Hot salmon fish cakes
preparation time 10 minutes
cooking time about 5 minutes
serves 2
Ingredients
- 300 gr or 10.5 oz smoked salmon
- 1 large boiled, cooled potato, mashed
- 1 tbsp light mayonnaise
- 2 shallot onions, thinly sliced
- 1 tsp grated ginger
- 1 tsp crushed garlic (about 2 cloves)
- about 1/2 dl or 1/4 cup chopped dill
- about 1/2 dl or 1/4 cup chopped coriander
- a pinch of chilli flakes
- sea salt to taste
- breadcrumbs
- oil for pan frying
Flake the salmon and set aside. Slice the onion and place in a bowl with the mashed potato, the ginger, garlic, mayonnaise and the herbs. Mix with the chilli flakes and taste with salt.
Place the filling in the fridge for about 30 minutes and then use your hands to make fish cakes. Place the fish caked in the bread crumb, make sure they are covered and pan fry in hot oil in the frying pan.
I served the fish cakes with a mangetout salsa and wild rocket oil.
Mangetout salsa
preparation time 10 minutes
cooking time 0 minutes
serves 4
Ingredients
- 1 good handful of mangetout, sliced thin
- 2 shallot onions, peeled and sliced thin
- 1 clove of garlic, peeled and crushed
- juice of 1/4 lemon
- a pinch of sea salt
Mix all of the ingredients and let stand for 10 minutes or more for the flavors to mingle.
I could have baked the fish cakes but I love the crunch that the oil gives the fish cakes. The mangetout salsa added texture and flavor and the wild rocket oil was grassy and went well with the fishcakes.
This week I am co hosting Angie’s Fiesta Friday! There is no better place to be to mingle and get a dose of foodie inspirations! I am co hosting with the lovely Mollie, The Frugal Housewife. Head over to her blog and have a look at all her delicious recipes!
Food Eat Love 
Great pics!
hi Jackson
Thank you for stopping by and glad you like the pics 🙂
I always make a batch of salmon and or crab cakes and freeze the patties to have on a moments notice. Your version looks very good with the salsa and oil. Thanks for co-hosting this week!
hi Judi
How funny, I have never thought of making extra fishcakes and freezing them! Thank you for the tip!
I had a whole bag of mangetout and didn’t fancy a salad so a salsa seemed like a good idea. I will absolutely make a bigger batch of wild rocket oil next time, it worked a treat and the color was great.
Happy 2018! I am arriving late for co hosting but am here! 🙂 Happy 2018! x
Never tried anything similar, I like the combination of flavors..
hi Chef Kreso
I hope you give it a go. I wasn’t sure if it would work with potatoes and ginger as am not sure I ever combined them before but it worked (phew!) 🙂 I hope you give it a go!
Will do Petra, thanks! 🙂
How lovely, Petra! I’m so happy to be cohosting with you this week and thanks for the shout out! This recipe has me drooling – the fish cakes sound so good (I have never tried potato as a binder, but next time!) and that salsa you made is out of this world!!
Happy Fiesta Friday!!
Mollie
hi Mollie
Sorry I was a bit late! Life came between myself and Fiesta Friday.
Glad you like the fishcakes, this is perfect if you have some left over mash and not enough salmon for a meal! If the fishcakes are too loose just add dried breadcrumbs to firm them up. Mangetout has a great crunch and lately I seem to be craving green vegetables, it must be a result of over indulgence! 🙂
Happy Fiesta Friday! x
I am in the same boat!! I have just been craving veggies and salads…
Great timing Petra as only yesterday I was asking my husband if he would try making me salmon burgers – would you adapt any of the ingredients to use this recipe for burgers?
hi Laura
Oh salmon burgers sounds delicious!
I might use less potatoes and add some breadcrumbs, just soaked through but still firm to bind the mixture. They might be too soft otherwise. Now I want to make salmon burgers! 🙂
Good luck and am glad you like them! x
Great tips – thank you Petra!
Reblogged this on mamabatesmotel.
Thank you for the re blog! Happy 2018!
You’re welcome, happy 2018 to you too !
These fish cakes sound so delicious! You’ve got some great strong flavours in there which I’d love.
hi Corina
Salmon is a great fish and it goes so well with strong flavors. I could eat it every day!
I am glad you like them.
Happy 2018 🙂
Petra these sound like fishcakes my boys would definitely eat and I love the addition of fresh ginger. Me, I’ll take the mangetout salsa which is something I’ve never even thought of! Just need to find some mangetout! Thanks for sharing at FF and thanks for co-hosting again.
thank you so much! I find ginger absolutely amazing!
the mangetout salsa is so simple but so good and they have such a satisfying little crunch as well!
It is a pleasure co hosting, I get so inspired 🙂
I know… so much fun seeing what everyone else is creating and finding new techniques and flavour combos! 😀