Ingredients with Measurements:
- 1 lb. fresh salmon fillet, skin removed
- 2 cups mashed potatoes
- 1/4 cup chopped fresh dill
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/4 cup vegetable oil
Special equipment needed:
- Food processor
- Large mixing bowl
- Non-stick skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the salmon into chunks and place them in a food processor. Pulse until the salmon is finely chopped.
3. In a large mixing bowl, combine the chopped salmon, mashed potatoes, dill, green onions, garlic, salt, and black pepper. Mix well.
4. Form the mixture into 8 patties.
5. Place the flour, beaten eggs, and panko breadcrumbs in separate shallow dishes.
6. Dredge each patty in flour, then dip in beaten eggs, and coat with panko breadcrumbs.
7. Heat the vegetable oil in a non-stick skillet over medium heat.
8. Cook the fishcakes for 3-4 minutes on each side, until golden brown.
9. Transfer the fishcakes to a baking sheet and bake in the oven for 10-12 minutes, until cooked through.
10. Serve hot with your favorite sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 375°F
- Skillet temperature: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 36g
- Protein: 27g
Substitutions for ingredients:
- Instead of fresh dill, you can use dried dill.
- Instead of green onions, you can use chopped shallots or red onions.
- Instead of mashed potatoes, you can use sweet potatoes or cauliflower mash.
Variations:
- You can add chopped celery, carrots, or bell peppers to the fishcake mixture for extra flavor and texture.
- You can use different types of fish, such as cod or tuna, instead of salmon.
- You can make mini fishcakes and serve them as appetizers.
Tips and tricks:
- Make sure to remove any bones from the salmon before chopping it.
- If the fishcake mixture is too wet, add more mashed potatoes or breadcrumbs to thicken it.
- To make the fishcakes gluten-free, use gluten-free flour and breadcrumbs.
Storage instructions:
- You can store the uncooked fishcakes in the refrigerator for up to 2 days.
- You can freeze the uncooked fishcakes for up to 1 month.
Reheating instructions:
- To reheat the fishcakes, place them in a preheated oven at 375°F for 10-12 minutes, until heated through.
Presentation ideas:
- Serve the fishcakes on a bed of mixed greens or with roasted vegetables.
- Garnish with lemon wedges and chopped fresh herbs.
Garnishes:
- Lemon wedges
- Chopped fresh herbs, such as parsley or chives
Pairings:
- White wine, such as Sauvignon Blanc or Chardonnay
- Beer, such as a light lager or pale ale
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Mashed sweet potatoes or cauliflower
- Mixed greens salad with a lemon vinaigrette
Troubleshooting advice:
- If the fishcakes fall apart while cooking, add more breadcrumbs to the mixture to help bind it together.
- If the fishcakes are too dry, add more mashed potatoes or a little bit of milk to the mixture.
Food safety advice:
- Make sure to cook the fishcakes to an internal temperature of 145°F to ensure they are safe to eat.
- Store the fishcakes in the refrigerator or freezer to prevent bacterial growth.
Food history:
- Fishcakes are a popular dish in many cultures, including British, Scandinavian, and Asian cuisine.
- The first fishcakes were made with salted fish and potatoes, and were a way to use up leftover ingredients.
Flavor profiles:
- The salmon and dill fishcakes have a savory and slightly sweet flavor, with a hint of garlic and onion.
Serving suggestions:
- Serve the fishcakes as a main course for lunch or dinner.
- Make mini fishcakes and serve them as appetizers at a party or gathering.
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