Tinned Salmon and Sardine Fish Cakes Recipe
Tinned salmon, sardines and capers are the stars of these simple yet delicious potato fish cakes.
Servings 2 Servings
Calories 718kcal
Ingredients
- 3 Medium Potatoes 550g or 19oz
- 10 g Chives ¼ Cup
- 50 g Capers 3 Tbsp
- 215 g Tin Red Salmon 8oz
- 120 g Tin of Sardines in Oil 4oz
- ½ teaspoon Salt
- ½ teaspoon Dried Tarragon
- 20-25 g ⅓-½ Cup Coarse Dried Breadcrumbs
- 1 Egg
- 2 tablespoon Flour
- Oil for frying the fish cakes
Instructions
- Cook the potatoes until tender. You can do this in many ways: you can peel, dice and boil, boil whole, bake in the oven or air fryer or even microwave.I prefer to use a dry method for cooking the potatoes, either bake, air fry or microwave.See FAQ's for details.
- Whilst the potatoes are cooking, finely chop the chives.
- Roughly chop the capers.
- Drain the tinned salmon, remove any bones and flake the flesh.
- Drain the tinned sardines, remove any large bones and flake the flesh.
- Once the potatoes are tender, pass them through a potato ricer or mash them into a bowl.Be sure to remove the skins if you're cooking them whole.
- Add the chives, capers, salmon, sardines and salt to the potatoes, mix to combine. Then have a taste adding more salt if necessary.
- Form the potato and fish into 4 evenly sized patties.
- Dredge the fish cakes with the flour, then dip them in the egg and finally into the breadcrumbs. Set these aside to firm in the refrigerator for 30 minutes.
- Heat a 30cm or 12" frying pan with 1cm (just under ½") of cooking oil over a medium-high heat, then fry the fish cakes in oil (160-170°C or 330-340°F) until golden brown and warmed through. This should take 3-4 minutes per side.
Video
Nutrition
Serving: 1 | Calories: 718kcal | Carbohydrates: 62g | Protein: 51g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 267mg | Sodium: 1993mg | Potassium: 1855mg | Fiber: 8g | Sugar: 3g | Vitamin A: 548IU | Vitamin C: 58mg | Calcium: 620mg | Iron: 6mg
