Feast: Easy Salmon Fishcakes

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We found AndréeAnne of Singly Scrumptious on Instagram and after a few weeks of liking her tasty-looking food shots and wandering around her blog, we thought we would ask her to share a healthy recipe that was also easy to make. Yum!

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I was thrilled when Courage & Dash asked me to do a guest post for them. It’s always so exciting to collaborate with such a beautiful and inspiring blog.

Although we don’t blog about the same topics, we do share similar interests: making the most out of temporary situation. Whether it be trying to make a rental property a home or trying to feed yourself fabulous meals, it’s all about finding inspiration and being creative.

My blog is about cooking for one. We all, at some point or another, have to spend time with ourselves and meal-times shouldn’t be the most difficult part of the day. To help you with that, I share recipes created with the solo cook in mind, where portions and wash-up time have been reduced, ways to use leftovers are discussed and tips on how to stock your kitchen are shared. I’m passionate about food and I know the difficulties of cooking for yourself, so I thought I would share my discoveries.

The recipe I’ve decided to share with you on this guest post is an easy fish cake recipe, made with cupboard ingredients you can always have at home. It makes for an ideal meal when you don’t feel like doing much and think you have nothing around.

RECIPE FOR SALMON FISH CAKES

Ingredients:

-1 can Salmon

-1 1/2 tbsp chopped Spring Onions

-1 1/2 tbsp chopped Parsley (optional)

-1 tbsp Mayonnaise

-1 tsp Dijon Mustard

-Zest of 1/2 Lemon

-1 small egg

-1/2 cup Bread crumbs

-Olive oil

Sauce

-1 Tbsp Mayonnaise

-1/2 tsp Dijon Mustard

-1 Tbsp Lemon juice

I decided to use tinned salmon as I’d never tried it before, I was also curious to see if there really was a big difference between brands. So, I decided to compare a supermarket brand versus a superior one throughout the recipe. The difference is pretty obvious and you’ll be able to judge for yourself based on the photos – the supermarket tin always being on the left side and the posher one on the right.

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One thing I learned along the way is that canned salmon is no pretty stuff! But if you get passed the grey floppy skin, tiny bones and cold gelatin, you will be left with some lovely flesh, perfect for making crunchy fish cakes. Making sure you buy the skinless and boneless salmon would also be a smart move, something I didn’t pay attention to, and would save you the hassle of cleaning it up.

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Based on the grim visual appearance of the fish in their tins, I was expecting disappointment. However, the outcome was a great surprise. These cakes were absolutely lovely, not far off the ones made from fresh fish. They are perfectly crunchy on the outside and nicely moist in the inside. All of that done in minutes with no mashed potatoes to cool down, no resting in the fridge and no disintegration in the pan. Apart from the difference in colour, I struggled finding a difference between the two brands, they both held up and tasted very similar. Nevertheless, I would recommend using the superior brand for the sourcing of the fish. Using sustainable and well-sourced fish is important if we want to enjoy our water friends for a long time to come, and I think that is worth an extra pound or two. I hope you’ll enjoy the recipe.

Preparation:

1.Open the can of fish, pour out the liquid and pick the bones and skin out. Transfer the flesh to a bowl and flake it with a fork.

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2.Add the chopped spring onions, parsley, mayonnaise, mustard and lemon zest and work lightly. Season with salt and pepper.

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3.Mix in the egg followed by the breadcrumbs and form 1 large or 2 small patties.

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4.Heat a pan over medium high heat, add some olive oil and fry for 5 minutes on each side

5.While the cakes cook make the sauce by whisking all ingredients together and keep aside.

6.Enjoy with a fresh salad of pea-shoots lightly dressed with olive oil and lemon juice.

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Tips:

*Can’t be bothered with picking the bones out of the salmon? Tuna would make a great substitute to this recipe.

*No parsley? Don’t worry, this adds colour more than anything else in this recipe. Maybe you could add dried parsley if you have some.

Images: AndréeAnne

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