Feta Salmon Fishcakes Recipes

DELICIOUS FETA-CRUSTED SALMON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and lightly oil. Place salmon onto foil and set aside.
• Mix together feta cheese, mayonnaise, cream cheese, Dijon mustard, balsamic vinegar, salt, pepper, paprika, onion powder, and garlic powder in a bowl until smooth. Spread mixture over salmon, then sprinkle panko over top, covering completely.
• Bake in preheated oven until easily flaked with a fork, about 35 to 45 minutes.

THE BEST SALMON FISH CAKES

Steps:

• Heat the grill.
• Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
• Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
• Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
• Shape into 4 large fish cakes.
• Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
• Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
• Serve with salad and lemon wedges.

MINTED SALMON & PEA FISH CAKES

Steps:

• If you're using leftover cooked potatoes, mash them until they are smooth. Flake the salmon into a bowl, removing any skin and large bones. Add the peas, mint, tartare sauce and mashed potato, and season to taste. Mix well, then, using floured hands, shape into 8 flat fishcakes. Dust with flour.
• Heat the oil in a large frying pan over a medium heat. Fry the fishcakes in 2 batches for 3-4 mins each side, turning carefully with a fish slice or spatula, until golden and crisp. Serve with a squeeze of lemon and a green salad.

FETA SALMON FISHCAKES

Steps:

• Peel the potatoes, cut into chunks and boil until tender.
• Drain and mash (without butter or milk) until smooth and leave to cool for a few minutes.
• Meanwhile, put a little of the oil in a frying pan and when it is heated, add the red pepper and salmon fillet.
• Use a fork to break the salmon into pieces, then cook the fish until it is flaky and the red pepper until it is soft, about five minutes.
• When the mash is cool, season it generously with black pepper and then sift the flour over the top.
• Use a wooden spoon to mix the flour in until it disappears.
• Whisk the egg and add it to the mixture, stirring well.
• Crumble the feta over the top and snip the chives into the bowl.
• Finally add the red pepper and salmon and stir again to mix evenly.
• Dust your hands with flour and form the mixture into patties.
• You can make 12 cookie sized patties or 6 larger cakes.
• Add the rest of the oil to the frying pan and, when very hot, lay out some of the potato cakes but be careful not to overcrowd the pan.
• Fry for three minutes to form a thin, crisp layer, then carefully turn to cook the other side.
• Keep warm in the oven while you finish cooking.
• Serve dusted with parmesan and sprinkled with a few extra chives.
• By the way, if you find forming the patties difficult, you can also just drop the potato mixture into the pan for more irregular but less messy fish cakes.