Salmon Fishcakes
Salmon fishcakes are a family favourite, made from only 3 ingredients, they are gluten-free, and a great way to introduce oily fish to children.
35
mins
Fun Nutritional Fact!
Salmon is packed with omega-3 EFA’s that are essential for brain growth and development, heart health, and play an important role in immune health.
INGREDIENTS
- 4 boneless salmon fillets or 1 large filled (480-500g)
- 4 medium floury potatoes, peeled and chopped into quarters (you want slightly less potato to salmon)
- A small handful of parsley, finely chopped
- A sprinkle of salt and pepper
INSTRUCTIONS
- Preheat the oven to 180oC.
- Place the salmon in an ovenware dish and bake, drizzled with olive oil for 10-15 mins until just cooked through. Once cooled remove the skin and flake the fish into a large mixing bowl.
- Boil the potatoes in water until soft. Drain well and lightly mash them. Do NOT add milk or butter.
- Add the potatoes to the bowl with the salmon and mix well.
- Chop the parsley and add to the bowl.
- Mix well and season with salt and pepper.
- Allow the mixture to cool (or use clean rubber gloves) and form the mixture into 6-8 fishcakes.
- Add olive oil/butter/ghee to a frying pan and gently cook the fishcakes over a medium heat until they are golden brown on one side. Don’t turn them until they have a golden, firm crust on the bottom. Add more fat if cooking a second batch. Do not burn.
- Serve with seasonal greens and your favourite sauce.
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