Salmon & Horseradish Fish Cakes

13 November 2012 in Easy to prepare, Seafood

This is my second entry into the Sea Harvest Cooking Challenge. In my previous entry of Quick and Easy Salmon with a Crispy Parmesan Crust I only used two of the portions in the box, which left 3. These fish cakes were a hit with Himself, great for a meal or a starter.

The packet of Sea Harvest salmon cost R79.99 but considering what I was able to do with the 5 steaks it contained I think it went quite far, I fed the two of us 3 meals from one box.

5 medium potatoes peeled and diced (they made just over 400g of mashed potato)

1 medium onion peeled and diced

3 portions Sea Harvest Salmon Steaks

5 tsp (25 ml) horseradish sauce (see my guide below)

1 TBSP (15 ml) parsley chopped

1 TBSP (15 ml) cream cheese

1 TBSP (15 ml) cake flour

Seasoning to taste

2 eggs beaten

Breadcrumbs

Oil

***

Cook the potatoes until soft and mash, do not add any butter or milk.

Gently fry the onion until soft.

Cook the salmon steaks as per the instructions on the box that suit you. I placed the steaks in a dish, brushed them lightly with olive oil and baked for 18 minutes @ 200c.

Cool the fish, peel off the skin and flake.

Into a large bowl put the mashed potato, cooked onions, flaked fish, parsley, cream cheese and a couple of teaspoons of horseradish (best to start off with a little and add more according to your taste)

Mash everything together, add seasoning and taste (remember everything is cooked)

When you are happy with the taste then add a little beaten egg (about 1/3 of 1 egg) you don’t want the mixture too mushy, ┬áthe remainder of the beaten eggs is used for the coating.

Place in the fridge for 15/20 minutes, then using floured hands form the mix into fish cakes.

In a bowl place the remaining beaten egg, in another put the breadcrumbs.

Dip the fish cakes into the egg mixture first and then into the breadcrumbs.

Put back into the fridge to firm before cooking.

I like to fry my fish cakes in a little oil, quickly browning both sides then I transfer them to the oven where I cook them on 180c for about 15 – 20 minutes until golden brown all over.

22 responses to Salmon & Horseradish Fish Cakes

  1. We love fish cakes!! I always seem to forget to make them though! Thanks for the reminder :)

  2. Oooh, scrumity! LOVE fish cakes – strangely something Pete usually makes, which reminds me, he hasn’t made any for the longest time – need to get him back in the kitchen – actually think I should get him to make your recipe!
    :-) Mandy

    • We also love fish cakes, I think we all go through phases of forgetting about our favourites. Let me know what you think, we loved the tang of the horseradish with the salmon.

  3. Delicious, Sue!!! You are brilliant!

  4. Yummy Sue! Your pics are beautiful and the recipe is so simple yet satisfying. Shoo that box of fish was expensive but it’s great that you made it stretch into 2 meals. Lovely idea. Can’t wait to try it xx

  5. For someone whose past has not been fishy, you are finding it a piece of cake I see!

  6. This is definitely a winner Sue!

  7. Your salmon cakes sound terrific and look pretty topped with the little bit of greens.

  8. These look really yummy. I like the idea of adding the horseradish.

  9. Hey over achiever Sue, you can stop now, I think you have the winning spot covered, hehehehe. On the other hand, keep these awesome recipes coming!

    • I’ve never been referred to as an over achiever before, my school reports will bear me out on this! I just hope you haven’t entered, cos we are all doomed if you have :)

  10. Lovely posh fish cakes – am going to make this when I visit my kids in Dec – they luv homemade fish cakes. This looks yum.

  11. Your pictures are beautiful Sue and my fingers are crossed for you. I am also sure the recipe is great

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