Salmon fishcakes with tartare sauce

Chef: Sunsweet

Prep: 30 mins

Cook: 30 mins

This recipe is really easy and perfect for kids.

Tartare sauce:

200g mayonnaise

2 small gherkins , chopped

2 tbsp capers, roughly chopped

½ tsp of Goodall’s shallot paste

1 tsp horseradish sauce

½ tsp dry mustard

2 tbsp chopped fresh parsley

Salmon fishcakes

85g stale white bread

600g cooked salmon

300g cooked potatoes, mashed without milk and butter

2 tsp of Goodall’s dried parsley

Freshly ground salt and Goodall’s black pepper

2 eggs, beaten

3-4 tbsp vegetable oil or olive oil

Preheat the oven to 150°C/ 300°F/Gas 2. Line a baking tray with parchment paper.

First, make the tartare sauce. Combine all the ingredients together and chill in the fridge until needed.

Chop the bread into small cubes. Arrange on a baking sheet and leave to dry out in the oven for about 15 minutes. Blitz into crumbs using a food processor.

Coarsely mash the salmon together with the potatoes. Add the parsley and season to taste.

Form twelve 3cm thick flat cakes. Place each cake on a large plate then wrap with plastic film. Put them in a fridge for at least 1 or 2 hours to harden.

Pour the eggs and the breadcrumbs onto 2 separate large plates. Soak each fish cake in the beaten eggs then coat with the breadcrumbs. Lay onto another plate.

Pour a drizzle of oil into a large frying pan and set over medium heat. Place the fish cakes into the pan and fry for about 4 minutes on each side, until they take a nice golden colour. Transfer onto kitchen paper to drain the excess oil.

Serve together with a big spoonful of tartare sauce.

Serves
6

Preparation Time
30 minutes

Cooking Time
30 minutes

Main ingredients
Eggs, Fish, Vegetables

Recipe Type
Starters, Party Food, Easy Recipes, Entertaining, Quick Meals

Cuisine
Irish

Special Info
Nut free

Level of Difficulty
Easy