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Salmon & caper cakes
Salmon & caper cakes
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Delicious salmon and potato fish cakes paired with fresh salad, tangy tartare sauce, and zesty lemon wedges for a perfect meal.
Ingredients:
  • 2 (about 250g each) salmon fillets
  • 4 pontiac potatoes, peeled, coarsely chopped
  • 2 hard-boiled eggs, peeled, finely chopped
  • 20.00 ml drained capers, finely chopped
  • 2 gherkins, finely chopped
  • 2 tsp finely grated lemon rind
  • 21.00 gm fresh lemon juice
  • 20.00 ml finely chopped fresh dill
  • 2 green shallots, ends trimmed, thinly sliced
  • 75g (1/2 cup) plain flour
  • 1 egg, lightly whisked
  • 105g (1 1/2 cups) fresh breadcrumbs (made from day-old bread)
  • Vegetable oil, to shallow-fry
  • Mixed salad leaves, to serve
  • Tartare sauce, to serve
  • Lemon wedges, to serve
Instructions:
  • Fill a frying pan with water and bring it to a boil over high heat. Adjust heat to low, gently add the salmon, and let it simmer for 5 minutes or until cooked through. Transfer the salmon to a plate and allow it to cool.
  • Cook the potato in a pot of boiling salted water for 10 minutes until tender. Drain and mash with a potato masher or fork until smooth. Let it cool.
  • Flake the skinless and boneless salmon using a fork. Combine it with mashed potatoes, hard-boiled egg, capers, gherkins, lemon zest, lemon juice, dill, and shallots. Mix well and season with salt and pepper.
  • Divide the savory salmon mixture into 8 equal portions and mold them into 8cm patties. Transfer the patties to a plate and seal with plastic wrap. Refrigerate for 1 hour to cool.
  • Prepare three bowls - one with flour, one with whisked egg, and one with breadcrumbs. Take one patty and coat it in flour, shaking off any excess. Dip it in the egg, then coat in breadcrumbs by gently pressing them onto the patty. Place the coated patty on a tray and repeat the process with the rest of the patties.
  • In a frying pan over medium heat, heat the oil until shimmering. Cook half of the patties for 4-5 minutes on each side until they are golden and heated through. Transfer to a plate lined with paper towel. Repeat this step with the remaining patties. Divide the patties among plates and serve with salad, tartare sauce, and lemon.

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