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Salmon fishcakes with horseradish and lemon kale
Salmon fishcakes with horseradish and lemon kale
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Delicious salmon fishcakes with zesty kale - a healthy, family favorite!
Ingredients:
  • 600g desiree potatoes, peeled and diced
  • 415g can red salmon, drained, skin and bones removed and discarded
  • 3 green onions, thinly sliced
  • 1 tsp finely grated lemon rind
  • 84.00 gm lemon juice
  • 62.50 ml chopped fresh dill
  • 500.00 ml panko breadcrumbs
  • 187.50 ml plain flour
  • 2 eggs
  • 57.50 gm vegetable oil
  • Lemon wedges, to serve
  • 20g butter
  • 2 bunches kale, stems removed, leaves finely chopped
  • 125.00 ml light thickened cooking cream
  • 40.00 ml horseradish cream
Instructions:
  • In a large saucepan, cover the potatoes with cold water and bring to a boil over medium-high heat. Boil for 10 minutes until tender. Drain thoroughly, then mash with a potato masher until smooth. Allow to cool.
  • In a bowl, mix together mashed potato, salmon, onion, lemon rind, lemon juice, and dill. Season with salt and pepper. Form the mixture into 8 patties and place them on a baking tray lined with baking paper. Chill in the refrigerator for 10 minutes until set.
  • In a large non-stick frying pan over medium heat, melt butter. Add kale and cook, stirring, for 3 minutes until wilted. Stir in cream, horseradish, lemon juice, salt, and pepper. Cover, bring to a boil, then reduce heat to medium and simmer for 2 minutes until kale is tender and mixture slightly thickens.
  • Prepare a breading station: spread breadcrumbs on a large plate, place flour on a separate plate, and whisk eggs in a shallow dish. Coat each patty in flour, dip in egg, and coat in breadcrumbs.
  • In a large non-stick frying pan over medium-low heat, heat half of the oil. Cook the fishcakes in two batches for 3 to 4 minutes on each side until golden and heated through. Serve with creamed kale mixture and lemon wedges.

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