Fish

Salmon cakes with horseradish yoghurt

Name: Salmon cakes with horseradish yoghurt
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 600g leftover cooked potato, mashed; 1 bunch dill, fronds chopped; Finely grated zest of 1 lemon; 1 eschalot, finely chopped; 1 garlic clove, crushed; 2 eggs, beaten, plus 1 eggwhite; 2 1/2 cups (125g) panko breadcrumbs; 250g leftover cooked salmon; 200g leftover cooked crab meat; 1/2 cup (75g) plain flour; Olive oil, to shallow-fry; Watercress sprigs and lemon wedges, to serve; 1 cup (280g) thick Greek-style yoghurt; 1/4 cup (70g) horseradish cream; Juice of 1 lemon; 1 small garlic clove, crushed

Rate now

30m

20m

Jump to recipe

by Phoebe Wood

Dec 01, 2016

Wondering what to do with any leftover seafood? Make a batch of salmon cakes the whole family can enjoy.

600g leftover cooked potato, mashed
1 bunch dill, fronds chopped
Finely grated zest of 1 lemon
1 eschalot, finely chopped
1 garlic clove, crushed
2 eggs, beaten, plus 1 eggwhite
2 1/2 cups (125g) panko breadcrumbs
250g leftover cooked salmon
200g leftover cooked crab meat
1/2 cup (75g) plain flour
Olive oil, to shallow-fry
Watercress sprigs and lemon wedges, to serve

Horseradish yoghurt

1 cup (280g) thick Greek-style yoghurt
1/4 cup (70g) horseradish cream
Juice of 1 lemon
1 small garlic clove, crushed

Method

1.

For horseradish yoghurt, combine all ingredients in a bowl and season. Cover and chill until needed.
2.

Combine potato, dill, lemon zest, eschalot, garlic, eggwhite and 1 cup (50g) breadcrumbs in a bowl. Season.
3.

Flake the salmon and fold through with the crab meat. Shape into 12 patties.
4.

Place flour and remaining 1 1/2 cups (75g) breadcrumbs in separate bowls. Dust fishcakes with flour, shaking off excess, then dip in egg and coat in breadcrumbs. Place on a plate and chill for 20 minutes to firm up.
5.

Heat 1cm oil in a large frypan over medium-high heat. In 2 batches, add the fishcakes and cook for 4 minutes each side or until crisp and golden. Drain on paper towel and keep warm. Repeat with remaining fishcakes.
6.

Divide fishcakes among serving plates and serve with watercress sprigs, lemon wedges and horseradish yoghurt.