This is a fab left-over dish, making use of extra mashed potatoes and cooked salmon. I do however, still make it as a meal in its own right as it stretches one portion of salmon go a long way and hides a good amount of spinach in there for good measure! The addition of a stock cube to the butter was a bit of an experiment because I’ve found fishcakes to be a bit bland in the past, luckily, it works beautifully and seasons the fishcakes to perfection with little effort. This recipe really doesn’t rely on exact quantities so don’t worry if you are short on some of the ingredients, the only thing you need is enough potato to successfully combine into patties. Peas or sweetcorn could also be added or substituted for the spinach and any firm textured fish could be used, so there’s really no reason NOT to try it! The polenta crust adds a lovely crunch but could also be omitted and simply cook from the floured stage.
- 1 portion of salmon
- 4 medium potatoes, peeled and chopped into evenly sized pieces (approx 2cm cubes) in a large saucepan of cold water
- Large handful of spinach, steamed or 5-6 frozen cubes, defrosted
- Vegetable stock cube -I like OXO as it crumbles well
- Approx 20g butter (large knob!), softened
- 2-3 tbsp fine dry polenta spread out on a plate
- 2-3 tbsp plain flour spread out on a plate
- 1 egg, beaten
- Sunflower oil
- Poach the salmon by placing in simmering water (completely covered) for around 6 minutes, set aside to cool
- Bring the potatoes to to a boil for 8-10 minutes until cooked through, drain and return to the pan
- Crumble the stock cube into the butter and blend (if using left over mash omit the butter, just sprinkle the stock cube into the potatoes and combine well)
- Add the seasoned butter to the potatoes and mash roughly- we like a bit of texture in our fishcakes, the perfect job for little helpers!
- Flake up the fish and check for bones
- Squeeze the spinach in a muslin (or tea towel) to remove any liquid and chop finely
- Add the fish and spinach to the potatoes (all should be cool) and combine
- Shape into patties around 1cm thick (the diameter doesn’t really matter as the thickness will determine the cooking time)
- Dust each patty in flour as you make them, shaking off any access
- Cover with cling film and chill in the fridge for at least 30 minutes (or over night)
- Dip each patty in beaten egg and then in the polenta for a crunchy finish
- Shallow fry (in batches) in pre-heated sunflower oil at a medium heat for 3-4minutes on each side until golden
- Drain on some kitchen towel before serving with corn on the cob and salad
These fishcakes also make a great picnic or lunchbox alternative to sandwiches. If you prefer them hot, keep them at the floured stage for up to 2 days in the fridge or freeze individually (again at the floured stage) by laying them on a tray in the freezer and bag once frozen.
Enjoy your crunchy salmon fishcakes!!
Previous recipes: The Best Bolognese, Quick Spinach and Watercress Soup, Chicken & Spinach Pasta Bake, Easy Bacon and Monkfish Risotto, Hake in a Cheesy Sauce, Roasted Vegetable Pasta Sauce, Chinese Salmon, Chorizo and veg pasta & Homemade fish (or chicken) fingers.
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