Salmon fish cakes with rocket, capers and lime dressing
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This salmon fish cake recipe from Chris Horridge has the perfect mix of a fluffy middle and crispy breadcrumbed exterior, and is further enhanced by his simple plating with lime-dressed rocket and salty capers. Serve on a bed of shaved fennel for something a little more substantial.
First published in 2015
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Ingredients
Metric
Imperial
Fish cakes recipe
- 200g of salmon, cut into 1.5cm chunks
- 1 lemon, juiced
- 2 eggs, whisked
- 200g of breadcrumbs
- 30g of flat-leaf parsley, washed and chopped
- 100g of plain flour
- 200g of potatoes, peeled and diced into 1cm chunks
- salt
- black pepper
- 200ml of vegetable oil
Lime dressing recipe
- 1 lime, zested and juiced
- 3 tbsp of olive oil
- 1 tsp sugar
SAVE RECIPE
Method
1
To make the fish cakes, steam the potatoes for 30 minutes or until tender. Remove the potatoes from the steamer and put them in a pan. Dry the potatoes out on a medium heat for 5 minutes
- 200g of potatoes
2
Add the salmon to the potatoes and mix in slowly. Leave for 5 minutes to allow the heat from the potatoes to start cooking the fish. Add the parsley, season with salt and pepper and add some lemon juice to taste. Allow to cool until almost cold
- 200g of salmon
- 30g of flat-leaf parsley
- 1 lemon
- salt
- black pepper
3
Shape the salmon mixture into 4 cakes. Whisk the eggs and dip the cakes in the flour, egg and then breadcrumbs - reshape the cakes if necessary
- 200g of breadcrumbs
- 2 eggs
- 100g of plain flour
4
For the dressing, start by zesting and juicing the lime. Then, whisk the lime zest, lime juice and the oil together. Finally add some salt and pepper
- 1 lime
- 3 tbsp of olive oil
- 1 tsp sugar
- salt
- black pepper
5
To cook the fish cakes, place a frying pan over a medium heat and add enough oil to come about 3mm up the side. Once the oil is hot, fry the cakes for approximately 3–4 minutes on each side. Remove and drain on kitchen paper to soak up excess oil
- 200ml of vegetable oil
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