Tuesday, 10 March 2009

Salmon and Spinach Fish Cakes

Ingredients
  • 450 g salmon, no skin, cut into chunks
  • 300 g potatoes, peeled, boiled and mashed with butter
  • 100 g spinach - blanched and drained well
  • Salt and pepper
  • Grated rind of 1 lemon
  • Cottage cheese or creme fraiche to serve
I found some cheap salmon in Tesco the other day, they are fillets but small scraps and ends. Not particularly attractive to look at, but nice and cheap, and perfect for fishcakes.

Blanche the spinach, either in hot water or very quickly in the microwave. Squeeze well to remove any water (too much water will make the cakes soggy).

Place the mash, spinach, lemon rind, salmon and salt and pepper into a food processor (like my Magimix 4200). Pulse the mixer to blend it all together. Do NOT over-blend as you will end up with mush. It is better to have chunky bits of fish still visible.


Shape into fish cakes - the mixture should be enough for 4-6 cakes. Dust lightly with flour.

Heat a large heavy frying pan to medium heat, then add a little oil. Fry the fish cakes for 4-5 minutes each side, turning once only. Don't fiddle about with them too much otherwise you will end up breaking them before they are cooked.

That's it! Serve with some mushy peas for a chip-shop style meal, and a nice dollop of creme fraiche or smooth cottage cheese.


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3 comments:

Thom said...

Your salmon recipe looks luscious.
Going to have to try it. I am also going to follow your blog. Best to you and your family!

Syed Wajid said...
This comment has been removed by a blog administrator.
Alarm Usual Crime said...

I stumbled across this recipe after I Googled Salmon and Spinach fish cakes. I had been shopping and saw some ready made, but knew I had spinach at home, and love fresh salmon.

I also belong to Slimming World, and this recipe is perfect for following their very healthy food optimising plan, and lose weight.

They really are very easy and delicious, and can be cooked in the oven, or grilled if you want to keep the fat out totally.

Lovely - and thanks for sharing

Tessa