Salmon Potato Fish Cakes
12 October 2012 | 64 comments
Posted in Featured Articles, Featured recipe, finger food, fish, others, potato, Western
Posted in Featured Articles, Featured recipe, finger food, fish, others, potato, Western
RECIPE FOR SALMON POTATO FISH CAKES
Source: Adopted and modified from Annabel Karmel Family Cookbook
Makes: 46
Ingredients:
300g raw salmon fillet, skinless – cut into small cubes
270g Russet potatoes – peeled and cut into chunks
40g grated Cheddar cheese
50g red onion – chopped finely
60g panko crumbs (Japanese breadcrumbs)/ normal breadcrumbs
60g panko crumbs (Japanese breadcrumbs)/ normal breadcrumbs – for coating
3-4 tbsp chopped spring onion
1 egg, lightly beatenSeasonings:
2 tbsp mayonnaise
2 tbsp tomato ketchup
2 tsp sweet chilli
½ tsp lemon juice
Salt and freshly ground black pepper, to tasteMethods:
- In a large bowl, mix together mayonnaise, tomato ketchup, sweet chilli, lemon juice, a pinch of salt and dash of black pepper. Set aside.
- In a medium pot, cover potatoes with water and a big pinch of salt. Bring to a boil. Lower the heat and simmer for 10-12 minutes or until tender when pierced with a fork. Drain, add to the bowl in step 1 and mash with a potato masher while they are still hot.
- Stir in salmon cubes, Cheddar cheese, spring onion and red onion to combine. Then stir in breadcrumbs and mix well. Lastly, add an egg and stir to bind.
- Give the mixture a taste test. Add more salt and black pepper if needed. (Note: The mixture will be soft to form cake at this point.)
- Cover the bowl with cling wrap and transfer to the fridge to chill for half an hour. This helps the mixture to firm up slightly and will be easy to form a well-packed cake.
- After half an hour, remove bowl from the fridge. Lightly oil both your palms. Scoop about 1 heapful tbsp (about 4 tsp) mixture and form into round shape cake with ½ inch thick. Coat with dried crumbs.
- Place the fish cakes on a baking tray lined with aluminium foil. Freeze for 1-2 hours until solid. If cook on a later date, pop the fish cakes into a ziplog bag or any container suitable for freezing. Freeze until required. Cook them direct from freezer. No need to thaw.
- Preheat oven at 200°C for 15 minutes.
- Last five minutes before the preheating ends, line a baking tray with aluminium foil. Brush the foil with oil.
- Remove the fish cakes from the freezer.
- Brush some oils on one side of the fish cakes. Transfer to the lined baking tray with oiled sides facing down. Then brush the top with oil as well.
- Bake for 8-10 minutes, or until the fish cakes are firmed to flip over. At this point, you will see some oil bubbling from the cakes.
- Gently flip the fish cakes over and bake for another 7-8 minutes. You will see the fish cakes turn slightly bigger when they are fully cooked.
- To make the fish cakes crisp, turn on the grill/ broil function. Grill for 4-5 minutes or until the fishcakes turn slightly brown and crispy. Then turn over to the other side and grill for another 3 minutes or until the fishcakes turn slightly brown and crispy.
- Remove the tray from the oven and transfer the fish cakes to a cooling rack to cool down. Serve them warm with your favourite dipping sauce.
Notes:
- Whether you cook these cakes on the same day or later, you have to freeze them as mentioned in step 7. Freezing helps to firm up these cakes.
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! 🙂
I made this for my 2.5 year old and she loved it! I ended up pan frying it on a nonstick pan and it turned out great and didn’t falling apart.
Jennifer: Thank for sharing your feedback!! That’s great that you can pan-fry them without problem. 🙂
Thanks for the recipe….my little fela enjoyed them alot…so did I 😀 I fried them…Didnt break!!!
Indika Vijayasekera: Thank you for sharing your feedback! Glad to know that! 😉
May I know when do you add in the seasoning mixture that you have prepared in step one? Thanks!
Mei: I have already mentioned about it in step 2 “…..add to the bowl in step 1…”. Hope I have clarified your doubt. 🙂
I tried baking this today, it is yummy!!! But how come mine surface burnt n d color not even 🙁
Sherrie: Thank you for your feedback! You need to adjust the baking temperature and time according to your oven. Turn the tray half way during baking. Also, watch closely during the grilling session. Try not to put the baking tray to close to the heat source. Hope these tips will be helpful to you in your next attempt. 🙂
Hi, I just came across this recipe today and am most excited to try it out! Just a question though, when we mix in the salmon cubes into the potatoes, are they supposed to be cooked by the heat? (I.e. Am I supposed to make sure I stir till the salmon is cooked? Or it doesn’t matter?
Jasmine: There is no need to stir till the salmon is cooked. All the ingredients are raw until they are baked in the oven. Happy trying! 🙂
Hi! Glad to hear positive feedbacks from follow moms out there. Will try this later and serve them tomorrow as one of my son’s bday foods. Thanks for the recipe!!!
Pinaymominnorway: Sorry for the late reply. Hope your son enjoy these cakes! Happy Belated Birthday! 🙂
Your fish cakes look delicious. I’m excited to make them, but my son is allergic to eggs. I usually use chia seeds or applesauce as a binding agent for recipes. Any ideas on which egg replacement would work best?
Christy: I haven’t tried any egg replacement before. However, I would think that chia seeds is better fit for this recipe. Do share your feedback after trying it out. 🙂
Hi! I have made this exactly as the recipe states and my hubby and 2 year old loved it!!! Was just wondering if I’d be able to use tinned salmon for this recipe?
Rose: I haven’t tried tinned salmon for this recipe but I think no harm giving it a try. The only thing to take note will be the seasoning. Please adjust accordingly. 🙂
I was just wondering what the ingredients are by volume instead of weight?
Lisa: Sorry, I don’t have the ingredients by volume. Maybe you google for a conversion table. 🙂
Made these last evening and they were absolutely yummy! Thanks for sharing the recipe! 🙂
Cheryl: So glad that you love the recipe! Thank you for sharing the outcome.：）
I made these babies today! They look amazing, the only thing I didn’t have on hand was the sweet chili. I hope they taste great as they look
Sherry: Sweet chili is not a must if you make them for your kids. 🙂
Update: my 20 month old gobbled them up, my finicky 3 year old ate them as well:)
Sherry: Thank you so much for the wonderful update!! 🙂
Sounds fantastic! This reminds me of my mother in laws salmon Dish. I feel I can make this second week.
Lucy: Glad you like this recipe! 🙂
Hello!! My picky toddler loves this!! I’m thinking if I “hide” vege in this recipe, do you think it will work if I add a handful of chopped squeezed dried blanched spinach?
Jacylyn: Sure, you can! I have another post with this idea too. https://food-4tots.com/2010/03/15/fish-spinach-patties/ 🙂