Salmon provides us with an excellent source of omega-3. So, try using whichever cooking method you prefer to add this great brain food to your child’s diet once a week. If you have not succeeded in any of your previous attempts, perhaps give these salmon potato fish cakes a try. Who doesn’t like finger food, especially if they are BAKED not DEEP-FRIED?
In this recipe, fresh salmon is combined with mashed potatoes, cheddar cheese, spring onion and onion to form 3cm cakes. These fish cakes are then flavoured with mayonnaise, tomato ketchup, sweet chilli sauce, lemon juice, salt and pepper. Egg is used as a binding agent while the crunchy panko coating adds extra textural contrast for the cakes.
Making these fish cakes is fairly simple and easy. But, cooking them is tricky and challenging, at least to me. In my first attempt, I pan-fried these fish cakes. They couldn’t hold their shapes well, and fell apart while flipping over. Prolonging the cooking time didn’t help the situation at all. Worst still, the fallen crumbs on the pan were burnt creating an oily smell in my entire kitchen. In the end, my hair and clothes smelled awful too! Agrrrrr!!! At that moment, I felt so discouraged and almost wanted to give up. But, after a second thought, I didn’t. These fish cakes were actually very delicious and will be a pity if they were not given the little well-deserved highlight in my blog. Thus, I started to search for a rescue plan — a way that will bring more justice to their presentation before exposing them to the Internet”.
A couple of weeks later, armed with much determination, I made these fish cakes again. This time, with some twists in techniques. I chilled the mixture, shaped them into cakes and firmed them up in the freezer overnight. On the next day when cooking, I turned to the hassle-free baking method, and finished off with grilling. My cooking process went smoothly as planned. Voila! I did it! The result was very satisfactory!! The fish cakes were evenly cooked, nicely browned, crispy outside and creamy inside. Surprisingly, the crunchiness of the cakes still stayed even after an hour!
You can serve these fish cakes with dips (mayonnaise, tartar sauce, tomato ketchup, sweet chilli or any dip you prefer) alongside with some greens. Let me forewarn you. Whether adult or kid, these fish cakes are highly addictive. One can easily lose count of how many he has eaten, and it did happen to us! We just want MORE, MORE than our fair share. lol!
Since these fish cakes can be made ahead and refrigerated, they make an ideal family weekend brunch, a practical yet elegant finger food for party, or even as snack during outing. The idea is simply endless. No matter how, they surely make your bellies smile!
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