Salmon DILLicious Fishcakes

View my step-by-step video

Canned Fish is a great way to get an Easy Weeknight Meal prepped in no time. In this Easy Weeknight Meal recipe,  we’re using canned Salmon and the humble potato to make some delicious salmon fishcakes, flavoured with dill and served with a delicious mustardy sauce for a light dinner. This is also a great recipe for an appetizer course and you can make smaller patties or balls to serve as hors d’oeuvres. To me, the sauce is almost as important as the fishcake and a simple mix of mustard and sour cream enhanced with some more dill, takes this to another level.

 

These Salmon fishcakes are dredged in flour but you can just as easily dredge them in coconut flour to make these gluten free. These can also be prepared with canned tuna, crab or any other non oily canned fish.

Salmon DILLicious Fishcakes

Ingredients

  • 5 medium potatoes mashed
  • 2 cans Salmon (213 each)
  • 2 red chillies minced
  • 1/2 cup Peas
  • 1 Egg
  • 1/4 cup Flour
  • Salt
  • 1/4 cup Dill finely chopped
  • 4 tbsps Dijon Mustard
  • 2 tbsps Sour cream

Instructions

  1. Boil the potatoes in salted water and add the peas
  2. Remove all the bones from the Salmon and mash
  3. Add salt & pepper, 3 tbsps of diced dill, 2 tbsps minced red chillies, mustard, egg and mix
  4. Divide, shape into patties and dredge in flour
  5. If the patties have absorbed all the oil, dredge in more oil and shallow fry till crispy
  6. Mix together sour cream & dijon, salt & pepper, dill and red chillies
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