Always love a good burger but sometimes I fancy something different from a beef or chicken burger, so I decided to give salmon a try. This is a good way for me to get some fish in my diet as I’m not really a fan of eating fish, and by making it as a form of a burger is a good way to switch things up from a normal beef burger. Also by replacing the beef it also gives me a break from the red meat.
It was actually quite tricky to make and took me a second attempt to create the right recipe for the salmon fishcakes as I failed miserably the first time.
Ingredients for 4 servings of Salmon fishcakes:-
Roughly 200g of White Potato
200g of Salmon
25ml of Milk
Quarter of a Lemon
Half tablespoon of Parsley
Breadcrumbs (I use Panko breadcrumbs)
- Cook the salmon, I prefer to boil it for 5-10 minutes and boil the white potatoes at the same time until ready to mash.
- Once the potatoes are ready, remove the water from the saucepan and then mash the potatoes, add roughly 25ml of milk to make the potatoes a little more creamy.
- Then chuck in the salmon and mix it to the mash potato, followed by squeezing the juice from a quarter of the lemon and add half a tablespoon of parsley. Mix everything together until like the picture below.
4.,Put the flour, beaten egg and breadcrumbs into 3 separate plates so that you can coat the fishcakes.
5. This is the messy bit, divide the mixture into 4 and form the fishcakes/patties and coat it with plenty of flour on the first plate, make sure the shape of the fishcake/patty is nicely formed. The second plate is the beaten egg and once nicely coated then followed by the third plate with breadcrumbs. Once again make sure the shape of the fishcake is nicely formed and not falling apart, which is quite tricky!
6. Place the fishcakes into a baking tray that is sprayed/greased in olive oil and put in the oven at 230°C. I like them to be a bit more crispy so I would leave them in the oven a little longer for 45 minutes.
And the finished product:-
For the burger, just add some lettuce and mayonnaise with the bun:-
After the epic fail of the first attempt, I was really surprised how well the second time went as it was pretty much perfect, the fishcakes stayed in shape, were crispy, perfect salmon to potato ratio and not too overpowering with the lemon which I put too much at the first attempt.