This wonderful sardine and salmon fish cakes recipe is packed full of great flavour and they are a perfect all year round meal.
Simple Fish Cake Recipes.
Regular visitors here will know that I have a thing for fishcakes. I adore them, I think part of it is a yearning for food memories but most of it is because they are versatile and glorious.
You can use pretty much any fish you like, then you need something to hold them together.
Hello Mr potato, then all you need to do is fry ’em, bake ’em, air fry ’em, you can even eat ’em cold!
This recipe combines fresh salmon and tinned sardines.
The salmon gives a delightful freshness and the sardines a wonderful richness of flavour.
Can Fish Cakes Be Made in Advance?
Not only can they be made in advance they can be frozen too. They can even be cooked from frozen.
There are a few things to bear in mind though.
- Your fishcakes will sit in the fridge before being breadcrumbed for 3 or 4 days. If they are breadcrumbed first I tend to only leave for a day or two.
- Wrap you fishcakes individually if freezing. They will freeze together and be difficult to break apart without breaking them.
- Do not fry frozen fishcakes. By the time they have defrosted and heated up inside the outside is burnt. Cook them in the oven.
They make for a great quick meal and also make the very best cheating fish burgers!
How to Cook Fish Cakes.
As I mentioned above you can cook this fishcake recipe in lots of different ways.
My recipe instructions specifically mention shallow frying.
I think this is the best way to cook fresh fish cakes. It leads to a great golden crispy crumb and is quick and efficient.
They can be baked in the oven at 180°C or 350°F until coloured and warmed through.
This will take about 15-20 minutes, I personally think that this is better with frozen fish cakes.
If they are frozen this time increases to 25-30 minutes.
I have even cooked them in my air fryer, they work wonderfully and take about 5 or 6 minutes if fresh and 15 if frozen.
The air fryer approach does make much more washing up than a simple pan though!
Finally a word on the perfect side dish… As you can see from these pictures I serve these with creamed leeks.
That rich mellow onion flavour is perfect alongside flavours of salmon and sardine.
- 350 g Potato
- 250 g Salmon
- 1/2 Tsp Salt
- 1 Clove Garlic
- 1 Bay Leaf
- 1/2 Tsp Dried Tarragon
- 75 ml White Wine
- 90 g Canned Sardines
- 10 g Chives, Chopped
- 50 g Bread Crumbs
- 1 Egg
- 2 Tbsp Flour
- Salt to taste
- Bring a pan of salted water to the boil.
- Peel then cut the potatoes into 2cm cubes.
- Boil the potatoes until cooked.
- Mash the potatoes until smooth, do not use any butter or cream and allow to cool. Although if you have leftover mashed potatoes feel free to use them.
- Whilst the potatoes are cooking place the salmon in an ovenproof bowl.
- Add half a teaspoon of salt, the bay leaf, finely chopped garlic, tarragon and white wine before covering with tin foil.
- Bake at 180°C or 350°F for 15 minutes.
- After 15 minutes remove and allow to cool for 5 minutes with the foil still on.
- Flake up the fish, discard the skin and bay leaf then mix together the fish with the potatoes.
- Add sardines and chives and then form into 4 fish cakes using enough if the cooking liquid as necessary to hold shape.
- Dip the fish cakes into the flour, then the egg and then the breadcrumbs to coat.
- Set these aside to firm in the refrigerator for 30 minutes.
- Fry the fish cakes in oil until golden brown and warmed through which should take 3-4 minutes per side.
If you have leftover mashed potatoes, do not be afraid to use them to make fish cakes.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 712 Total Fat: 25g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 236mg Sodium: 1325mg Carbohydrates: 63g Net Carbohydrates: 0g Fiber: 5g Sugar: 4g Sugar Alcohols: 0g Protein: 51g