Cymru Culture

Articles / Erthyglau

Salmon and Thai fishcakes

(June 01, 2014)

Salmon Fishcakes
(this dish is suitable for pesco-vegetarians)

Fishcakes 5

I am always trying to get the other half to enjoy receipes which he announces, with much determination, he does not enjoy … fishcakes being one of them! I think this is probably due to the fact that he has typically eaten poor quality ones, or ones which have been overcooked (languishing in a deep-fat fryer for 15 minutes more than was necessary), and I thought, the only way I will probably get him to enjoy this dish is to make them myself, using good quality ingredients and cooking (and serving them) fresh.

Many different receipes are on the internet. Some have a breadcrumb coating. Some are dusted with flour. And the choice of flavours (anything from Thai to traditional) is immense. So I decided to try two different receipes (as it also meant that I could have a go at creating some interesting side dishes/dips to serve with them too).

The base of the fishcakes is the same. Only the flavourings need to be changed.

Ingredients (traditional fishcake):

  Two salmon fillets - cooked and flaked
  Three large potatoes - cooked and mashed
  4 tablespoons of fresh breadcrumbs
  Two teaspoons of tartare sauce
  Fresh parsley
  Salt & pepper

Ingredients (Thai fishcake):

  Two salmon fillets - cooked and flaked
  Three large potatoes - cooked and mashed
  4 tablespoons of fresh breadcrumbs
  Two teaspoons of sweet chilli sauce
  Sesame seeds
  Salt & pepper

For both types of fishcake, flake the pre-cooked salmon fillets into a bowl, removing all bones, skin and the dark fish meat. Add the mashed potato, seasoning and breadcrumbs, and stir together. Add more breadcrumbs if the mixture is too loose or wet.

 

Salmon fishcakes

Salmon fishcakes, served with mushy peas

 Salmon fishcakes  Salmon fishcakes, served with mushy peas

If you want to make some of both varieties of fishcake, split the mixture into two at this stage, as the base for both reciepes is the same.

Mixture 1: In one bowl, for the salmon variety, add the tartare sauce and parsley. Then form into large, fat rounds ready for frying.

Mixture 2: In another bowl, for the Thai variety, add the sweet chilli sauce (instead of tartare sauce) and some sesame seeds, then

Fry gently for approximately 15-20 minutes, turning regularly until golden brown.

Enjoy!

Claire Meredith, June 2014

Also from the Head Chef at Tŵr Cymru Culture Towers:
     
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Roasted scallops with green pesto, fresh pasta and basil, June 2014

     
Welsh blue cheese risotto with oven-roasted sea bass, June 2014

     
Artisan rice pudding with blackberry compote, March 2014

     
Coquille Saint-Jacques, March 2014
     
Salmon teriyaki with pumpkin seed crust, March 2014
     
Vegetable spring rolls, December 2013
     
Broad bean, wasabi and crème fraîche pâté, September 2013
      Salmon ramen, September 2013
      Carmarthen Canapés Caerfyrddin, June 2013
      Apple and elderflower crumble, March 2013
      Smoked salmon puff pastry parcels,
March 2013
 
     The only Welsh cakes recipe you'll ever need, June 2012
     
Roast butternut squash, garlic and sweet chilli soup, March 2012

      Cauliflower, roasted onion and Welsh cheddar soup, March 2012
      Tiramisu, March 2012
      Smoked mackerel and horseradish pâté with hot brown seeded-rolls, September 2011
      Almond, cherry & Bourbon tart, September 2011
      Chic party food ideas 3, June 2011
      Smoked mackerel and horseradish pâté with hot brown seeded-rolls, September 2011
      Almond, cherry & Bourbon tart, September 2011
      Chic party food ideas 2, June 2011
      The cupcake revolution, February 2011
      Chic party food ideas, February 2011
      Stylish party canapes, September 2009

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