Salmon Fish Cakes, its simple and protein rich fish cakes. Its very easy to make and delicious, the taste everyone will like it. Actually I had salmon fish cake from one restaurant here in SA and liked it so thought of trying at home. In restaurant they served bigger size of fish cakes but here i made mini fish cakes so that it cookes fast. So here is recipe for you all to try.
- Salmon 200 gm, Fillet
- Potatoes 2 medium size
- Red Onion 1 medium size, finely chopped
- Green Peas 1/4 cup, frozen or cooked once
- Sweet Corn 1/4 cup, Canned one or cooked once
- Milk 1/2 cup full cream
- Cheddar Cheese 1/4 cup, grated
- Coriander Leaves few chopped
- Dil Leaves 1 tsp chopped
- Black Pepper Powder 1 tsp
- Oats 1/4 cup
- Lemon Juice 1 tbsp
Clean and drain water well from salmon fillet and season it with little salt and pepper and keep it aside. Clean and cut potatoes into medium cubes, take a medium size sauce pan and add water and potatoe cubes cover and cook for 20 to 25 minutes or until the potatoes are cooked. Drain the water and keep aside the cooked potatoes. Heat another pan on medium heat and add seasoned salmon fillet and milk cook on medium low flame on 5 to 10 minutes or until the fish is cooked.
Take a medium size glass bowl and add the cooked salmon and flake them with a fork. Now add the cooked green peas and sweet corn. Now mash the cooked potatoes and add them into the bowl. Add the grated cheese, salt, black pepper, chopped onions and dried parsley . Now mix all the ingredients with spoon. Now add lemon juice and oats combine well. I didn't mash everything well bcos want to bite pieces.
Preheat the oven to 200 degree C for 8 minutes. Cover a baking sheet with a pieces of butter paper.
Mean while can shape up 12 mini fishcakes and place them evenly on the baking tray. Bake the fish cakes in the oven for 15 to 20 minutes on 180 degree C. Serve warm with tomato sauce or other favorite chutney or dip which you like.
NB: The flavoures you can add according to your taste, instead of coriander and dil leaves you can use italian dried herbs or mint leaves etc. Instead of oats you can add bread crumbs. You can Keep the unbaked salmon cakes in the freezer for 2 to 3 weeks. Enjoy cooking.