Salmon Patties (Fish Cakes) & Home Made Tartare Sauce Recipe
We love these little bundles of goodness and very easy to make. You can of course use fresh salmon that has been poached, but for convenience and a great way to use store cupboard goodies, we have used tinned red salmon, deboned (the bones are degradable anyway so no need to worry if the odd one slips through) but try to remove as many as possible and any black skin that is in the tin. Do not mash up too finely, the texture of the cakes is better if the salmon is slightly 'chunky'.
Serves: 6 (1 large patty or 2 smaller ones per person)
Preparation Time: 20 mins
Cooking Time: 10 mins
Salmon Patties / Fish Cakes – Ingredients
- 450 grams/16 ozs of canned red salmon
- 1 medium onion, very finely chopped
- 225 grams/8 ozs potatoes, mashed
- 1/4 cup of finely chopped parsley
- 170 grams/6oz tinned sweetcorn
- A little pepper for seasoning
- 2 eggs beaten
- 85 grams/3oz unsalted butter
- 2 tbs olive oil
- A little flour for dusting work surface
HOMEMADE TARTARE SAUCE
- 6 heaped tablespoons of mayonnaise
- 2 heaped tbs of chopped gherkins, or finely chopped dill pickles
- 1 dsp of capers, chopped
- Good squeeze of lemon juice
- 1 dsp of fresh chopped parsley
- Pepper to taste
Just mix all the sauce ingredients together at any point " its not rocket science! It really is much more delicious than shop bought tartare sauce. You can vary up and down the quantities, depending how acidic or not you want the taste to be. Any leftover tartare sauce can sit in the fridge for up to a week.
Salmon Patties / Fish Cakes – Method
- Drain the liquid from the salmon and remove any bones and any black skin that may have sneaked in. Break into small pieces, but do not mash, as the texture is better with pieces of salmon.
- Add the mashed potatoes, salmon, parsley, onions and sweetcorn into a bowl and mix thoroughly. Add the beaten eggs, half at a time, to ensure the mixture is not too wet. Season with pepper and a little salt if required.
- Dust your work surface with a little flour, and shape the mixture into patties with your hands according to the size you want, and coat them with the flour, as sparingly as possible.
- Melt the butter and olive oil in a frying pan and cook the salmon patties on each side for approximately 4 minutes, or until golden brown. You will need to do this in two batches.
- Remove the patties from the pan and drain on kitchen paper to remove any excess oil.
- Serve with a little mixed salad and homemade tartare sauce and wedges of lemon.
Salmon Patties / Fish Cakes – Tips
- For the adults, mix some sweet chilli sauce in with the patties, gives them a slight kick, or crush some lemon grass and mix in for a Thai flavoured dish.
- Make extra – wrap in cling film and freeze for another day (uncooked). Or make smaller ones and freeze in an airtight container to serve with drinks if you are entertaining.
- These patties can be made with tuna or cod as well.