These salmon and chives fishcakes are not only very easy to make but they also taste scrumptious. They are budget-friendly and great to make if you have any leftover mashed potatoes. You can serve these golden fish patties for dinner, lunch or even at a party.
How to make salmon and chives fishcakes
Steps to make this super easy salmon dish:
- Peel and boil potatoes until soft, then mashed them.
- While potatoes are boiling, wrap salmon in an aluminum foil and cook it until it is done.
- Add sour cream, spices and salmon to potatoes and gently mix all the ingredients together. Make sure that you leave bigger chunks of salmon for a great texture.
- Divide the mixture into small patties.
- Coat each patty in flour, egg and breadcrumbs.
- Fry each patty on a pan until golden brown.
Honestly, I could eat these salmon and potato fishcakes every day, they taste so wonderful. My husband says that he enjoys eating these golden beauties as the exterior is so crunchy and the inside has a great balance of creamy potatoes and meaty fish.
TIPS:
- Us a kitchen scale to divide the mixture into equal portions, it will help fishcakes to fry evenly.
- Use panko breadcrumbs if you can. They are more crunchy than standard breadcrumbs.
- If you can not find salmon, you can substitute it with any other fresh fish. Just make sure you check it for fishbones!!!
What do salmon and chives fishcakes taste like?
The texture is phenomenal! The breadcrumb layer is so crispy and satisfying to eat. The inside is so moist, tender and studded with meaty salmon pieces.
The flavor is mild with just the right amount of sharpness coming from chives. Salmon and chive goes so well together and make these fishcakes insanely tasty.
How to serve these beautiful crispy fishcakes
I loves serving these crispy golden patties for dinner with a generous amount of tangy sour cream. As these salmon fishcakes are already full of carbs, I usually serve a bowl of cooked garden peas and corn as a side. Alternatively I add a bowl of a simple salad that consists of just green leaves, a drizzle of olive oil and a splash of lemon juice.
How to store this easy salmon dish
As I stated before one batch makes 10 fishcakes but you can double or triple the batch if you wish. I always make a triple batch and freeze some fishcakes.
STORING: Keep fishcakes in a fridge for up to 5 days.
REHEATING: You can easily reheat them, just preheat your oven to 160C (320 F), place fishcakes on a baking pan and cook in the oven for about 15 minutes.
FREEZING: Make sure that salmon and chives fishcakes are completely cold and then portion them accordingly and place them in a freezer-friendly bag. They are good for up to 3 months.
If you are looking for more recipes with fish, I can recommend you the following:
Tandoori masala swordfish steak
Baked cod in garlic and tomato
You can find more fish and seafood recipes here on my blog
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy!
Salmon and chives fishcakes
I highly recommend making these easy salmon and chives fishcakes. They taste incredible. They are crispy and have a soft interior filled with creamy potatoes, meaty salmon and a generous amount of fresh chives.
Ingredients
Fishcake
Breadcrumb coating
Instructions
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kPlease read recipe post as well. It includes storage direction and other useful information.
I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.
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In a medium pot add water, salt and peeled potatoes. Cook potatoes until soft, drain and mash them.
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Make sure there are no lumps. Leave the potatoes on the side until needed.
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Preheat your oven to 190 C (374 F).
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Wrap salmon in tin foil and bake in preheated oven for about 20 min. When salmon is ready remove it from the foil and add it to potatoes.
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Using a fork, break salmon into smaller pieces but do not mash it. Add sour cream, chive, parsley, salt and pepper and using your a spoon combine all the ingredients. Set aside.
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Prepare a large or a medium pan, pour 1 cm (o.4 inches) of oil.
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Prepare 3 plates: one for flour ,one for eggs and one for breadcrumbs.
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Shape the fishcake mixture into 10 round pieces, around 70 grams (2.5 ounces) each. You can make them bigger or smaller just make all fishcakes the same size so they can fry evenly. I got 10 fishcakes from one batch.
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Coat every fishcake in flour, then in egg and then in breadcrumbs Place them on a cutting board so they are all ready to be fried.
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Heat up the pan, make sure the oil is hot enough ( if oil is too cold fishcakes will become soggy, if the oil it too hot fishcakes will burn quickly).Be careful while frying. Oil can splatter. From my experience the optimal oil temperature for frying fishcakes is 175 C (347 F).
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Fry fishcakes for about 5 min each side on a medium heat (adjust heat if necessary).
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Get a large plate, line it with a paper towel and place fried fishcakes on the plate. Paper towel will help to absorb excess oil.
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Serve hot.
Note
Tips:
- Brake salmon into small pieces, this will allow fishcakes to have the right consistency
- Do not be scared of herbs, potatoes and salmon need a good amount of herbs to be get the right flavor.
- I always coat all my fishcakes first and have them ready to be fried. It just helps to speed up the coating process and avoid a huge mess.
- Control oil temperature. Aim for 175C (347 F). Use a kitchen thermometer if possible. I always use rapeseed oil for frying.