Zesty Salmon Cakes Recipes

Steps:

• Heat the grill.
• Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
• Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
• Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
• Shape into 4 large fish cakes.
• Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
• Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
• Serve with salad and lemon wedges.

Steps:

• Combine ingredients: mix well.
• Shape into four patties. In a skillet over medium heat,cook patties in butter until browned, about 6 minutes on each side.

Steps:

• In a large bowl, combine all ingredients except the butter and lettuce leaves.
• Shape into 6 small cakes.
• Heat butter in a skillet over medium heat and cook cakes until browned, about 5 to 6 minutes per side.
• Arrange Romaine leaves on serving plate and place salmon cakes on top.
• Serve with your favorite remoulade sauce drizzled over, or on the side.
• Note; You may also shape these into 4 larger patties and enjoy them as a sandwich on Kaiser rolls.