Salmon Fishcakes
by Nigella. Featured in NIGELLA BITESIntroduction
Matzo meal is widely available at supermarkets, and well worth keeping in store. I use tinned salmon here because I think, strangely enough, that's how they taste best (if it's good enough for Marguerite Costa, it's good enough for me) and it means you can have the wherewithal for these about the place at all times.
I do have to warn, though, that, the unfried mixture smells absolutely vile. Just hold on to the thought that, once cooked, it tastes wonderful.
For US cup measures, use the toggle at the top of the ingredients list.
Matzo meal is widely available at supermarkets, and well worth keeping in store. I use tinned salmon here because I think, strangely enough, that's how they taste best (if it's good enough for Marguerite Costa, it's good enough for me) and it means you can have the wherewithal for these about the place at all times.
I do have to warn, though, that, the unfried mixture smells absolutely vile. Just hold on to the thought that, once cooked, it tastes wonderful.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: 7-9 x 7cm/3 inch fishcakes
For the Fishcakes
- approx. 500 grams cold mashed potatoes
- 418 grams tinned salmon (preferably organic)
- 15 grams unsalted butter (melted - if the mashed potato hasn't got any butter in it)
- 1 fat pinch of cayenne pepper
- grated zest of ½ unwaxed lemon
- Maldon sea salt flakes
- pepper
- 1 large egg
For Coating and Frying
- 2 large eggs
- 100 grams matzo meal (preferably medium)
- 50 grams unsalted butter
- 2 tablespoons vegetable oil
For the Fishcakes
- 2 cups cold mashed potatoes
- 14 ounces tinned salmon (preferably organic)
- 1 tablespoon unsalted butter (melted - if the mashed potato hasn't got any butter in it)
- 1 fat pinch of cayenne pepper
- grated zest of ½ unwaxed lemon
- kosher salt
- pepper
- 1 large egg
For Coating and Frying
- 2 large eggs
- ⅔ cup matzo meal (preferably medium)
- 3 tablespoons unsalted butter
- 2 tablespoons vegetable oil
Method
- In a large bowl, and preferably with your hands, mix together all the fishcake ingredients.
- Cover a baking sheet with clingfilm, plunge your hands back into the mixture and form fat, palm-sized patties. Place these on the baking sheet and stand in the fridge to firm up for about 20 minutes to an hour — or considerably longer if that helps.
- Beat the eggs in a shallow soup bowl and sprinkle the matzo meal onto a dinner plate. One by one, dip the fishcakes into the beaten egg and then into the matzo meal, sprinkling and dredging over as you go to help coat them. When you're all done, put the butter and oil in a large frying pan, heat till it begins to fizzle and then fry the fishcakes on each side until the crusts are golden, and speckled brown in parts, and the soothing centres are warmed through.
- In a large bowl, and preferably with your hands, mix together all the fishcake ingredients.
- Cover a baking sheet with clingfilm, plunge your hands back into the mixture and form fat, palm-sized patties. Place these on the baking sheet and stand in the fridge to firm up for about 20 minutes to an hour — or considerably longer if that helps.
- Beat the eggs in a shallow soup bowl and sprinkle the matzo meal onto a dinner plate. One by one, dip the fishcakes into the beaten egg and then into the matzo meal, sprinkling and dredging over as you go to help coat them. When you're all done, put the butter and oil in a large frying pan, heat till it begins to fizzle and then fry the fishcakes on each side until the crusts are golden, and speckled brown in parts, and the soothing centres are warmed through.
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Show more commentsI add some grated mature cheddar cheese into the fishcakes it's a great way to get children to eat fish, nutritious economical and very tasty too especially served with a wedge of lemon on tartare sauce although children will probably prefer to have tomato ketchup with theirs! Great with a nice salad, though kids will undoubtedly want chips and peas or baked beans with theirs!
Originally made these when I saw the recipe and reminded me of when I first ate these many many years ago. I couldn't find matzo meal and thought panko crumbs were similar so have been using those and they give a nice crispy coating, however regular breadcrumbs are fine too. The only thing I add to the mix is some chopped capers and maybe extra cayenne pepper! A dash of tartare sauce to serve goes great too! These are a family favourite.
These were very good. I think a Remoulade or a little drizzle of a Hollandaise would really elevate it say for a brunch presentation. Nonetheless I enjoyed the crispy outer (I ground up matzo crackers), creamy inner (added some garlic powder, a dash of cayenne pepper and I think a blob of mayo would have helped) for a late solitary yum-yum. Leftovers for hubby.
Perfect recipe. Who would expect anything less from the lovely Nigella. I added green onions and a yellow bell pepper to the mix and topped them off with sour cream. Then garnished with avocado and a few slices of radish and the results were absolutely fantastic. Thanks Nigella Xoxo Delvi
Add a bit of snipped scallions or chives. We eat these fab cakes frequently.
Very similar to how I make salmon cakes but I also add finely chopped gherkins and capers.
The first time I have made a fishcake that stayed together in the pan, and tasted wonderful. I used Panko crumbs, think they must be something like matzo? Delicious through and through. Your recipes are coming from the most reliable TV chef who always comes up trumps. Better than all the rest. Cheers Nigella. Andrea Mc
Made these some years ago for Christmas eve. I prepared the cakes a few weeks earlier, cooked in the oven instead of frying them, then I froze them and reheat for the dinner. They were delicious.
This recipe is perfection but it can really use 20 to 30 minutes in the fridge after you form the patties and before frying. Adding a little paprika helps turn the breadcrumbs even more golden!
prepared today!!!!!! fantastic!!! another success with your recipes!!! TY!!!! simona
interesting that you use potato in the salmon cakes, I have always used matzo meal and ground almonds, but I will give the potato a go. Its always good to try something different. Thanks Linda H