The Crazy Kitchen: Salmon Fish Cakes

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Monday, 9 July 2012

Salmon Fish Cakes

Sometimes you have an idea of what you want to cook for dinner, and then you realise that you don't have all the ingredients. That was me yesterday when, halfway through making fish cakes, I realised that I'd forgotten to buy eggs. I had three options, either go to the shop and buy eggs, abandon the fish cakes until another day or carry on regardless. As the husband was out and I didn't fancy bundling Jack into the car & then carrying him around the shop just for eggs, and I had nothing else planned for dinner, I decided to carry on regardless, winging it as I went.


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Makes approx 8 fish cakes
500g Boiled Potatoes
2 Cans of Wild Pink Salmon, drained
1 tsp chilli powder
3 tbsp Coconut milk
juice of 1 lime
bunch of coriander, finely chopped
2 Spring onions, chopped
Olive oil for frying


For the coating
100g Oatmeal
100ml Coconut milk
100g breadcrumbs

  • Mash the potatoes, salmon, chilli, coconut milk, lime juice and coriander together, stir in the spring onions
  • Take a large handful of mix and form it into a patty, repeat with the rest of the mix
  • Add the oatmeal, coconut milk and breadcrumbs to individual plates or wide bowls
  • Dip the fish cakes first into the oatmeal, covering all round, then into the milk and lastly into the breadcrumbs
  • Heat some oil in a frying pan and fry each fish cake until browned on both sides, repeat until all the fish cakes are browned
  • Transfer to a baking tray and cook in a 200 degree (C) oven until crispy all over and warmed completely through


Great served with a bag of the local chippy's finest..... 

They were perhaps a little more difficult to handle than if an egg had been used but they turned out great in the end and, like of said before, anything that Jack eats is a winner in my eyes!

I was sent Princes Wild Alaskan Salmon to use in family friendly recipes


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