Not everyone loves fishcakes – in fact this recipe almost didn’t make it onto the website, due to hot office debate about whether fishcakes are delicious or… not so delicious.
Common sense (and majority rule) won in the end, however, so I’m happy to share with you my recipe for homemade salmon fishcakes with sourdough crumb. These golden crunchy babies are perfect served with a wedge of lemon, some chunky oven chips and a crisp green salad. Oh and a cold, cold beer or glass of white wine.
It can be hard getting kids to eat fish but these clever midweek quickies not only sneak in the fish, but they’re full of hidden vegetables too. Parents = 1, Veggie-hating offspring = 0.
I’ve made them with stale Quinoa Soyabean Sourdough but this would work well with any plainish sourdough loaf…
5 slices of stale sourdough
1 large tin of pink salmon, bones and skin removed and loosely flaked
1 medium potato
1 medium sweet potato
Handful of fresh chives
Handful of frozen peas
Knob of butter
Splash of milk
Salt and Pepper
Peel and chop potato and sweet potato into small cubes. Boil until soft, adding in peas at the last minute then drain. Mash all veg together with butter and milk until well mashed and combined.
Meanwhile, blitz sourdough and chives to chunky breadcrumbs. Spread half onto a large plate, reserve other half.
Add together 1/3 of the sourdough crumbs, the mashed veg, salmon and 2 eggs. Beat together well with a fork, season to taste.
Make handful-sized balls of mixture, and flatten into patties. Press patties gently on both sides into plate of sourdough crumbs to lightly coat. Refrigerate for 30 mins max, covered in cling film.
Fry in a shallow amount of olive oil heated to medium heat, flipping carefully until golden on all sides.