Salmon & Potato Cakes with Lemon Aioli Mayonnaise
Crispy on the outside, soft and full of flavour on the inside, these salmon cakes are super easy to make so they’re ideal for a mid-week meal. Serve with a crisp green salad for a satisfying and delicious dinner…
Ingredients
- 700g Sebago potatoes, peeled and chopped
- ¼ cup chopped mixed herbs (I used parsley, dill & chives)
- 2 spring/green onions, finely sliced
- 2 tablespoons tartare sauce or mayonnaise
- 1 tablespoon capers, finely chopped (optional but recommended)
- 2 teaspoons dijon mustard
- Zest of ½ lemon
- Salt and cracked black pepper
- 415g can pink or red salmon, drained and flaked (skin and bones removed)
- ½ cup plain flour
- 1 egg, lightly beaten with 1 tablespoon water
- 1 ¼ cups panko breadcrumbs
- Vegetable oil, for shallow frying
LEMON AIOLI MAYONNAISE
- ⅔ cup whole egg mayonnaise
- Zest and juice and 1/2 lemon
- 2 cloves garlic, grated
- Salt & ground white pepper, to taste
Instructions
- Place the potato in a medium saucepan, cover with cold salted water and place over medium heat. Bring to the boil and cook for 8–10 minutes or until tender. Drain well, place in a large bowl and crush roughly with a fork. Set aside.
- Add the herbs, tartare sauce, dijon mustard, lemon zest and season to taste with salt and pepper. Mix to combine. Add the salmon and gently fold through.
- Divide the mixture into 8 portions and shape into patties. Dip each pattie into flour to coat, then egg wash then press into the breadcrumbs to coat. Cover and chill for at least 30 minutes or until ready to cook.
- Heat 1cm of oil in a large non-stick frying pan over medium heat. Add the fish cakes and cook for 3–4 minutes each side or until golden brown and heated through. Drain on paper towel. Sprinkle with sea salt and serve with mixed salad leaves and Lemon Aioli Mayonnaise. Garnish with lemon wedges.
LEMON AIOLI MAYONNAISE
- Combine all ingredients in a bowl and chill until required.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - MAKE AHEAD
Prepare these fish cakes and coat them in breadcrumbs up to one day in advance. Store them in an airtight container in the refrigerator until you're ready to cook. - LEFTOVERS
Any leftover fish cakes can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a frying pan, low oven, or microwave before serving. Note that microwaving may not keep the panko crisp. - FREEZE
For freezing in advance, coat the fish cakes in panko, place them on a large plate or lined baking tray, and cover with plastic wrap. Freeze until firm. Once frozen, individually wrap each cake in plastic wrap and transfer to a zip-lock bag. Label, date, and freeze for up to 2 months. Thaw in the refrigerator before cooking as directed in the recipe. Alternatively, you can freeze the cooked fish cakes. Allow them to cool completely, individually wrap in plastic wrap, and place in a zip-lock bag. Label, date, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating in a moderately hot oven or a low-heat frying pan until heated through and crisp. -
NUTRITIONAL INFORMATION
This is a general guide and may not be exact, as it's derived from an online calculator. It assumes full consumption of all aioli mayonnaise per serving, which may not be the case. Additionally, all flour, egg, breadcrumbs, and oil have been accounted for, although not all may be used in the recipe. Adjustments may be needed based on actual consumption and preparation.