These salmon cakes make a great lunch when you’re out and about, or they can be served warm with steamed vegetables or salad for dinner. If you have leftover fish, you can flake it and use it instead of the canned salmon.
The uncooked fish cakes can be frozen for later use. Simply thaw and cook them as needed.
500 g (1 lb 2 oz) potatoes (sebago or a similar variety), peeled and halved
1 garlic clove, peeled
20 g (¾ oz) butter
210 g (7 oz) can red salmon, drained, skin and bones retained
3 tablespoons grated parmesan
1 tablespoon finely snipped chives
3 tablespoons plain (all-purpose) flour
1 egg, lightly beaten
75 g (2½ oz/¾ cup) dry breadcrumbs
2 tablespoons light olive oil
- Makes about 18
Put the potato and garlic clove in a saucepan, cover with water and cook for 15–20 minutes or until tender. Drain, then return to the saucepan and cook over low heat for about 30 seconds or until dry. Remove from the heat and mash until smooth. Stir through the butter until it has melted. Set aside or refrigerate until completely cool.
Mix the salmon, parmesan and chives into the potato, carefully crushing the soft salmon bones as you go and ensuring there are no large chunks of salmon. Using your hands, form the mixture into 5 cm (2 in) patties.
Place the flour, egg and breadcrumbs in three separate shallow bowls. Dust the patties with flour, then dip into the egg, then coat with the breadcrumbs. Refrigerate for at least 1 hour.
Heat half the oil in a large frying pan over medium heat. Cook half the salmon cakes until golden brown on each side. Repeat with the remaining oil and salmon cakes. Drain on paper towels. Serve warm or cool.
* Suitable for freezing
Note: The soft bones found in canned salmon are a fantastic source of calcium. Crush them up so they cannot be detected by your baby.