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summer salmon fishcakes

Phil is making his summer salmon fishcakes, which are easy to put on the wallet and waistline. His ginger, soy and sesame flavour fishcakes served with a tangy tomato salad will have you starting the week feeling healthy and refreshed, coming in at less than £1 a portion.
Servings 4
Calories 571 kcal
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes

Ingredients
 

  • 400 g frozen salmon, free of skin or bone, defrosted and dried on kitchen paper
  • 1 medium egg white
  • 1 tbsp mayonasie
  • 1 tbsp fresh grated ginger, level spoon
  • 1 tbsp dark soy sauce
  • 1 tsp toasted sesame oil
  • 40 g fresh breadcrumbs
  • cornflour, to dust
  • pinch salt and black pepper

For the mayo:

  • 6-8 tbsp mayonnaise
  • 2-3 tsp wasabi
  • 4-6 tbsp chives, finely chopped

For the tomato and onion salad:

  • 2 tbsp vinegar of choice, Phil recommends Sherry vinegar
  • 1 tsp Dijon mustard, heaped spoon
  • 4 tbsp sunflower oil
  • 1 tbsp extra virgin olive oil, optional
  • pinch salt and black pepper
  • pinch sugar
  • 4 large ripe plum or vine tomatoes, at room temperature, sliced horizontally (not too thin)
  • 5 spring onions, very finely sliced on the diagonal
  • 50 g fresh rocket

Instructions
 

  • Chop the salmon really finely with a sharp knife, then chill.
  • Once chilled, mix with the remaining ingredients and season well with salt and pepper.
  • Add the breadcrumbs to the salmon, mix well, then chill again. The texture will change after a few minutes as the dried crumbs reconstitute.
  • Whilst the salmon chills, make the tomato salad: place the vinegar, mustard, a pinch of salt, pepper and sugar into a bowl. Whisk in the oil and adjust the seasoning if needed. Layer the tomato slices with red onion slices, rocket if using, and spoon over the dressing. Leave for 15 minutes or whilst the fishcakes cook.
  • Mould into 4 even fishcakes, and press slightly dust with cornflour.
  • Mix all the ingredients for the mayo together until well combined.
  • Heat the oil in a non-stick frying pan and add the patties.
  • Gently cook for 2-3 minutes, then flip over and cook for a further 2 minutes.
  • Remove and cover with foil loosely and leave for 2-3 minutes. Do not overcook; they need to be slightly undercooked in the middle.
  • Serve with the wasabi mayo, the tomato and onion salad and potatoes of choice.
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Nutrition Facts
Summer Salmon Fishcakes
Amount per Serving
Calories
571
% Daily Value*
Fat
 
46
g
71
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
16
g
Monounsaturated Fat
 
22
g
Cholesterol
 
106
mg
35
%
Sodium
 
573
mg
25
%
Potassium
 
946
mg
27
%
Carbohydrates
 
15
g
5
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
25
g
50
%
Vitamin A
 
1720
IU
34
%
Vitamin C
 
24
mg
29
%
Calcium
 
88
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword breadcrumbs, mayonnaise, salmon, tomatoes
Course Latest from This Morning, Main Course
Cuisine British, ITV This Morning
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