Leslie Massey
Australian salmon fish cakes are a delicious and easy-to-make dish that can be prepared with either canned or fresh salmon. The key to achieving the perfect fish cake lies in the preparation of the salmon and the choice of accompanying ingredients. The salmon should be flaked into small pieces, with care taken to avoid breaking it up too much. The addition of potatoes, eggs, breadcrumbs, and seasonings creates a well-bound mixture that can be shaped into patties. These patties are then fried until golden brown, resulting in a crispy exterior and a moist, savoury interior. The strong flavour of Australian salmon pairs well with lemon, onion, and herbs, enhancing the taste and texture of the fish cakes.
| Characteristics | Values |
|---|---|
| Ingredients | Salmon, potato, flour, egg, breadcrumbs, lemon, dill, parsley, salt, pepper, oil |
| Preparation | Boil potatoes, mash, add salmon, shape into cakes, coat with flour, egg, and breadcrumbs, fry |
| Cooking Method | Pan-frying |
| Cooking Time | 3-4 minutes each side |
| Serving Suggestions | Salad, lemon wedges, lemon mayo, guacamole, sour cream |
| Variations | Canned salmon, chilli salmon, gluten-free, corn meal instead of bread and flour |
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What You'll Learn
Ingredients
The ingredients for Australian salmon fish cakes can vary, but here is a list of what you will commonly need:
- Salmon: Fresh salmon is preferred by some, but canned salmon is a good alternative and often more affordable. You can also use leftover cooked salmon. If using fresh salmon, you will need around 500g/1 lb, and it should be baked or cooked on the stove before being flaked.
- Potatoes: These should be cut into small or petite chunks and boiled or steamed until tender. Then, they are mashed or smashed until semi-smooth.
- Breadcrumbs: These are used to bind the cakes and give them their structure. You can make your own by blending or processing bread slices or rolls.
- Eggs: These act as a binder and help hold the cakes together.
- Vegetables: Common additions include onion, celery, carrot, and corn. The onion can be grated and soaked in milk to make the fish cakes softer.
- Herbs and Spices: Dill, parsley, and lemon zest are often used to add freshness and flavour. You can also add salt, pepper, paprika, and garlic.
- Flour: This is used to dust the cakes before dipping them in egg and coating them with breadcrumbs.
- Oil: For frying the fish cakes, you can use olive oil, canola oil, rice bran oil, or sunflower oil.
You can also add other ingredients like tomato ketchup, English mustard, or chilli for extra flavour.
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Preparation
Start by preparing the potatoes. Cut them into small chunks and boil or steam them until they are tender. Mash the potatoes until they are semi-smooth and let them cool down.
Now, prepare the salmon. If you are using fresh salmon, sprinkle it with salt and pepper and drizzle with oil. Bake at 180C/350F for 20 minutes or until just cooked. Flake the salmon into small pieces. If you are using canned salmon, drain the liquid and flake the salmon.
In a large bowl, mix the potatoes and salmon together with the onion, celery, carrot, dill, parsley, and lemon rind and juice. Season with salt and pepper to taste. You can also add other ingredients like corn or bell pepper to the mixture.
Once the mixture is well combined, use your hands to form it into small cakes. You can make them about the size of a golf ball and flatten them slightly into patties.
Prepare three shallow dishes with plain flour, beaten egg, and dried breadcrumbs. Dip the cakes into the flour, dust off any excess, then dip them in the egg, and finally coat them in breadcrumbs.
Place the fish cakes in the refrigerator for at least 30 minutes to help them firm up before frying.
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Cooking method
First, prepare the salmon by sprinkling it with salt and pepper and drizzling it with oil. Bake at 180C/350F for 20 minutes or until just cooked, then flake the salmon into small pieces. Alternatively, you can use canned salmon.
Next, prepare the potatoes by cutting them into small chunks and boiling or steaming them until tender. Mash or smash the potatoes until semi-smooth, then let them cool.
Now, mix the salmon and potatoes together. Add in the onion, celery, carrot, dill, parsley, lemon rind and juice, and season with salt and pepper. Mix well, then use your hands to form the mixture into small cakes.
Refrigerate the salmon cakes for at least 30 minutes to help them firm up.
Finally, heat some olive oil or sunflower oil in a large pan over medium-high heat. Fry the salmon cakes for 3-4 minutes on each side, or until they are golden brown and heated through.
Serve the salmon cakes with lemon wedges, salad, or your choice of sides.
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Serving suggestions
Salmon fish cakes are a versatile dish that can be served in a variety of ways. Here are some serving suggestions to consider:
As a Main Course
Salmon fish cakes can be served as a main course, accompanied by a fresh garden salad or green vegetables. A simple side salad, such as a scoop of coleslaw or vermicelli salad, can round out the meal. If you want to add some crunch to your dish, serve the salmon fish cakes with chilli chips. For a lighter option, consider serving the fish cakes with a watercress salad and lemon mustard dressing.
As a Burger
For a unique twist, serve the salmon fish cakes on a bun with avocado, fresh garden tomato, and spinach. This option allows for a healthy and delicious meal. You can also add a black pepper lemon aioli to give it a tangy flavour.
With Dipping Sauces
Salmon fish cakes can be served with various dipping sauces. Consider serving them with lemon wedges, tartare sauce, plain mayonnaise, sour cream, ketchup, or a spicy chilli and fragrant lemongrass sauce. If you're feeling adventurous, create a lemon-mayo sauce by mixing mayonnaise with lemon juice and zest for an extra special touch.
With a Side of Vegetables
Salmon fish cakes go well with green vegetables, such as peas. You can also serve them with lemon halves and a dollop of mayonnaise or tartar sauce.
As a Starter
Salmon fish cakes can be made into bite-sized portions and served as a starter or appetiser. They can be accompanied by a spicy dipping sauce or a simple garden salad for a light and tasty beginning to a meal.
There are numerous ways to serve salmon fish cakes, and these suggestions provide a range of options to suit different tastes and occasions.
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Storage
Storing your Australian salmon fish cakes properly is important to ensure they stay fresh and tasty. Here are some detailed instructions on how to store them:
Refrigerating Uncooked Fish Cakes
If you've prepared a batch of uncooked salmon fish cakes, you can store them in the refrigerator for up to two days. Wrap each fish cake individually and place them in an airtight container before putting them in the fridge. This will keep them fresh and prevent odours or flavours from other foods in your refrigerator from affecting their taste.
Freezing Uncooked Fish Cakes
If you want to store your uncooked salmon fish cakes for an extended period, freezing is a great option. Wrap the uncooked fish cakes individually, then place them in an airtight container or freezer bag and store them in the freezer for up to three months. This way, you can enjoy salmon fish cakes whenever you like without having to prepare them from scratch each time.
Refrigerating Cooked Fish Cakes
Once you've cooked your salmon fish cakes, you can also store them in the refrigerator. Allow them to cool down, then place them in an airtight container and keep them in the fridge. They will stay fresh for up to two days.
Reheating Refrigerated Fish Cakes
To enjoy your refrigerated fish cakes, simply reheat them in the microwave, air fryer, or oven. You can also pan-fry them for about 8 minutes until heated through. This is a great way to have a quick and tasty meal ready in no time.
Reheating Frozen Fish Cakes
To reheat frozen fish cakes, allow them to thaw overnight in the fridge first. Then, you can use an air fryer, oven, or microwave to reheat them until they are heated through and crispy on the outside.
By following these storage instructions, you can enjoy your Australian salmon fish cakes over several meals and ensure they remain delicious and fresh-tasting.
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Frequently asked questions
You will need salmon, potatoes, onion, egg, breadcrumbs, and seasonings such as dill, lemon juice, and pepper.
Boil or steam the potatoes until tender, then mash them. Flake the salmon into small pieces and add it to the potatoes along with the rest of the ingredients. Mix well and form into patties.
Refrigerate the salmon cakes for at least 30 minutes to help them firm up. Then, heat oil in a pan over medium-high heat and fry the cakes until they are golden brown and heated through, about 3-4 minutes per side.
