Ingredients with Measurements:
- 1 lb salmon fillet, skin removed
- 2 cups mashed potatoes
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup chopped red onion
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1/2 cup panko breadcrumbs
- Salt and pepper to taste
- 2 tbsp olive oil
For the Creamy Dill Sauce:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp chopped fresh dill
- 1 tbsp lemon juice
- Salt and pepper to taste
Special equipment needed:
- Food processor
- Large mixing bowl
- Non-stick skillet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cut the salmon into small pieces and pulse in a food processor until it becomes a coarse mixture.
3. In a large mixing bowl, combine the salmon, mashed potatoes, parsley, chives, red onion, flour, beaten egg, and panko breadcrumbs. Mix well until all ingredients are evenly distributed.
4. Season the mixture with salt and pepper to taste.
5. Form the mixture into 8-10 patties, about 2 inches in diameter.
6. Heat the olive oil in a non-stick skillet over medium heat. Add the fish cakes and cook for 3-4 minutes on each side until golden brown.
7. Transfer the fish cakes to a baking sheet and bake in the preheated oven for 10-12 minutes until cooked through.
8. While the fish cakes are baking, prepare the creamy dill sauce by mixing together the sour cream, mayonnaise, chopped dill, lemon juice, salt, and pepper in a small bowl.
9. Serve the salmon and potato fish cakes hot with the creamy dill sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 375°F
Serving size:
Makes 8-10 fish cakes
Nutritional information:
Calories per serving: 250
Fat: 12g
Protein: 18g
Carbohydrates: 17g
Fiber: 2g
Sugar: 2g
Substitutions for ingredients:
- Instead of salmon, you can use any other type of fish such as cod, haddock, or tuna.
- Instead of mashed potatoes, you can use sweet potatoes or cauliflower mash.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
Variations:
- Add some grated Parmesan cheese to the fish cake mixture for extra flavor.
- Add some chopped jalapeno peppers for a spicy kick.
- Use different herbs such as basil or cilantro instead of parsley and chives.
Tips and tricks:
- Make sure to remove any bones from the salmon before pulsing it in the food processor.
- If the fish cake mixture is too wet, add some more flour or breadcrumbs to thicken it up.
- To make the fish cakes ahead of time, form the patties and refrigerate them until ready to cook.
Storage instructions:
- Store leftover fish cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the fish cakes, place them in a preheated oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the fish cakes on a bed of mixed greens for a colorful presentation.
- Garnish with some chopped fresh herbs or lemon wedges.
Garnishes:
- Chopped fresh herbs such as parsley or chives
- Lemon wedges
Pairings:
- Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the fish cakes are falling apart, add some more flour or breadcrumbs to the mixture to help bind it together.
Food safety advice:
- Make sure to cook the fish cakes until they are cooked through to avoid any risk of foodborne illness.
Food history:
- Fish cakes are a popular dish in many cultures around the world, including Scandinavia, the United Kingdom, and the United States.
Flavor profiles:
- The salmon and potato fish cakes have a savory and slightly sweet flavor, while the creamy dill sauce adds a tangy and herbaceous note.
Serving suggestions:
- Serve the fish cakes as a main course for lunch or dinner.
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