Easy Salmon Cakes

I am a big fan of fish. I love to make fish cake for my son as it is easy to grab and eat. This recipe is super easy and tasty, it does not require a lot of ingredients. Salmon is rich in Omega-3 fats. Omega-3 fats are healthy fats with many health benefits for children and adult. Omega-3 fats help with brain, nerve and eye development for infants. Also, it helps lower our risk of heart disease.

It is recommended you eat at least 2 servings of fish per week.

One servings is equal to 75 grams (2.5 oz) of half a cup of cooked fish. Choose fatty fish which are rich in Omega-3 fats more often. I find that most of my clients do not meet the recommendation. I think the biggest barriers to eating fish seem to be the cost and not knowing how to cook it. Well, you won’t need to worry about either of those things with these delicious salmon cakes. This recipe uses frozen salmon fillet (you can also use canned salmon), which is much cheaper than buying fresh salmon.

Enjoy !!

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Salmon Cake

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Lunch

Ingredients

  

• A little milk (or water) for poaching (I use homogenized milk)
• 8 oz salmon fillets (you can use frozen or canned)
• 1 cup cooked potatoes (no skin)
• 2 tbsp non-hydrogenated margarine
• 1 tsp grated lemon or lime zest
• pinch of black pepper, to taste
• 1 egg, beaten
• 2 slices of whole grain bread for breadcrumbs
• Canola oil or olive oil for frying

Instructions

 

• Pour some milk into a shallow pan (with a lid), to a depth of about 1/4 inch, and add the fish.
• Heat until the milk is just beginning to boil, then turn the heat down, cover and simmer for about 5 minutes, until the fish is opaque and cooked in the centre.
• Drain the fish throughly, then skin and flake it.
• Mash the potatoes with non-hydrogenated margarine, lemon zest and black pepper.
• Stir in the flaked fish with a little of the beaten egg. Shape the mixture into 4-5 fishcakes.
• Dip each fishcake into the beaten egg so it covered on all sides, then roll it in the breadcrumbs, until it is eventful coated. If time permits, place patties on a large plate, cover with plastic wrap and refrigerate for 1 hour (this helps the patties hold their shape while cooking).
• Heat 1 tbsp of canola oil on a non-stick frying pan to medium-high heat. Add the fishcakes and cook for about 5 minutes on each side, until golden brown.
• Serve warm, with some roasted baby potatoes and your favourite raw or cooked veggies.