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
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, the 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.