I love Fishcakes and nothing tastes better than a Homemade Fishcake! If you don’t believe me then please try this recipe, I promise you will be converted. This is another winning recipe from Annabel Karmel’s great little book- 100 Family meals. This book has been a lifesaver for me with 3 kids who all like different things and “picky middle child” who actually likes very little! Pretty much every recipe I have tried has been loved by the whole family, I’m sure you will agree that’s amazing!
INGREDIENTS (Makes 8)
- 250g potatoes, peeled and cut into chunks
- 2 tbsp mayonnaise
- 1 ½ tbsp sweet chilli sauce
- 1 tsp lemon juice
- 3 spring onions, sliced finely
- 35g Cheddar cheese, grated
- 2 tbsp ketchup
- 250g raw salmon cut into small cubes
- 60g fresh breadcrumbs or 15 g dried breadcrumbs
- 100g dried breadcrumbs for coating (I like Asda’s Polish Mamut breadcrumbs)
- Salt and pepper
- Olive oil, for frying
- 3 tbsp Mayonnaise
- 2 tbsp Sweet Chilli Sauce
- Put the chunks of potato into a pan. Cover with boiling water and add a little salt. Cook for 10 to 12 minutes or until tender. Drain and leave to cool down.
- Mix together with the mayonnaise, sweet chilli sauce, spring onion, grated Cheddar and ketchup and roughly mash using a potato masher.
- Mix in the salmon cubes and breadcrumbs and season to taste.
- Using your hands, form the mixture into about 8 fish cakes.
- Coat in the dried breadcrumbs.
- Heat some oil in a large frying pan and sauté for about 5 minutes, turning halfway through until golden on both sides.
- To make the dip, simply mix together the mayonnaise and sweet chilli sauce.
- Freeze uncooked.
These are lovely cooked as per this recipe, but for more flavour I like to substitute half the salmon for smoked salmon and prawns.
You can buy Annabel’s book on Amazon: