Salmon Potato Fish Cakes
Posted in Featured Articles, Featured recipe, finger food, fish, others, potato, Western
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!
Go to PAGE 2 BELOW for Salmon Potato Cake Recipes and step-by-step tutorials.
36 Comments
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Yummy. may I know which oven brand you r using?
Jenn: Mine is Rowenta.
Damn attractive and irresistible salmon cakes..
Priya: Thanks!!!
Nicely done and look so irresistible!
Alice: A must-try for your little prince!
Yum! We love salmon and I like it particularly it is baked not fried! Another must try receipe. Thanks for sharing
you know what would be awesome with these? WASABI MAYONNAISE!
So cute and I love these fish cakes – they have my favorite, salmon and potatoes! Love your pretty clicks!
Nami: Thanks!!!
Such neat salmon cakes. I hand-shape mine and they come out all different sizes and shapes.
Wokandspoon: Practice makes perfect! I’m sure you will master the technique one day.
Delicious! And what a plus that it is baked and not deep-fried.
LCOM: Thanks!!!
Must try these! They look amazing
Marla: Thanks!! Do share with me your outcome!
Yum! These look so delicious. I’ve made something similar, but with halibut and pan-fried. I will definitely have to try your oven-baked technique.
Laura: Thanks!! Maybe I shall try halibut one day.
Made these yesterday. Hubby and daughters loved it. Thanks for sharing! ;D
Grace: It’s my pleasure. Thanks so much for your kind feedback!
Hi
I wanna make these pretty salmon cakes
May I ask what if I want to pan fry instead of baking in oven?
What are the steps to edit and can I omit the mayonnaise?
Thanks
Littleboymum: You can pan-fry but I don’t recommend it. You can read about my experience in pan-frying from Page One. You can omit mayo but the overall taste and texture will be different than my version. Happy Trying!
Look so yummy. Want to make for my toddler. Just checking what is grill/broiler function? Is it similar to top and bottom fire?
CY: The grill/ broiler function gives intense heat to the surface of your food. So, the heat element is from the top and you can’t select the temperature setting unlike baking. This applies to my oven model, Rowenta. For other models, you may need to refer to your manual.
That is so delicious !!! My kids love them!!!
If I freeze them for later use. How long can I keep them ?
Tiffany: Within a week. Make sure they are cooked thoroughly. Hope your kids will love them!
I made these and my boy kept asking for more. It was a breeze to serve the remaining on lazy days too!
Lily: Thanks for your kind feedback!! Glad to know that.
Super glad to have stumbled upon your site! Will be trying this recipe very soon as it sounds like something that my toddler would fancy. Thanks for sharing
Lin: Thanks for visiting. Hope your toddler loves this cake as much as we do.
Will these bake well if not frozen first? Thanks!
Elena: The success rate will be lower.
Hi,
Can I omit the cheddar cheese? or anything that I can replace it with?
Thanks
Carrin: You can replace with Parmesan cheese. Cheese gives an extra flavour to these cakes.
I’m glad I found your website. On step 12, at how many degree should we bake for 8-10 minutes? Preheat at 200 degree but I don’t see anywhere the bake degree. Thank you.
Genny: Glad you like my site! The baking temperature is the same as the preheated temperature. Happy trying!