Salmon

Colin Fassnidge's salmon fishcakes with slaw

Name: Colin Fassnidge's salmon fishcakes with slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 medium (450g) desiree potatoes, peeled and chopped; 1 zucchini, chopped into matchsticks; 350g salmon, cooked, flaked; 1 cup mixed herbs, chopped; 1 lemon, zest finely grated, ½ juiced and reserved; 2 eggs, lightly beaten; 2 tbs milk; ½ cup (75g) flour; 1½ cups (90g) panko breadcrumbs; Oil for shallow frying; ¾ cup (180ml) whole-egg mayonnaise; 1 tbs capers, chopped; 6 cornichons, chopped; ½ cup mixed herbs, chopped; ½ red cabbage, thinly sliced (we used a mandoline); ½ bunch parsley, leaves picked

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15m

30m

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Apr 07, 2018

You can use leftover cooked salmon or even tinned salmon for these easy fishcakes.

2 medium (450g) desiree potatoes, peeled and chopped
1 zucchini, chopped into matchsticks
350g salmon, cooked, flaked
1 cup mixed herbs, chopped
1 lemon, zest finely grated, ½ juiced and reserved
2 eggs, lightly beaten
2 tbs milk
½ cup (75g) flour
1½ cups (90g) panko breadcrumbs
Oil for shallow frying

Tartare sauce

¾ cup (180ml) whole-egg mayonnaise
1 tbs capers, chopped
6 cornichons, chopped
½ cup mixed herbs, chopped

Slaw

½ red cabbage, thinly sliced (we used a mandoline)
½ bunch parsley, leaves picked

Method

1.

Place potato in a small saucepan, and cover with cold salted water. Bring to the boil over high heat, turn down to medium and cook for 20 minutes or until tender. Drain well, set aside to steam for 2 minutes, mash.
2.

Place mashed potato, salmon, chopped zucchini and herb mixture (alternatively chopped herbs) and lemon zest into a bowl, season, stir to combine. Divide into 8 equal pieces. Using your hands, shape into 7cm x 2cm patties. Place on a lined tray, and refrigerate for 20 minutes to firm up.
3.

For tartare sauce, combine all the ingredients and reserved lemon juice in a small bowl, season. Set aside.
4.

Beat together the egg and milk in a bowl. Place flour and breadcrumbs in separate bowls. Dip each patty in the flour, then in the egg mixture and lastly in the breadcrumbs. Heat 2cm oil in a heavy-based saucepan over medium-high heat.
5.

Add patties, in batches, and fry both sides until crispy, golden and warmed through. Drain on paper towel.
6.

When ready to serve, for slaw, place the cabbage and parsley into a medium bowl with 2 tbs of tartare sauce, season, toss to combine. Serve fishcakes with slaw and a dollop of tartare sauce.