Last updated on May 9th, 2018 at 11:42 am

Economical recipe for Salmon Fish Cakes with homemade tartare sauce. A quick and simple supper – serve with a salad.

1 x 212g tin pink salmon
2 t (10 ml) Redro fish paste
2 large potatoes
1 medium/small onion, grated (sorry it is the best option!)
1 egg, lightly beaten
1/2 t (2,5 ml) grated nutmeg
1/2 t (2,5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
1 t (5 ml) grated lemon rind
1 T (15 ml) lemon juice
2 T (30 ml) finely chopped fresh parsley
flour for dipping
oil for pan frying

Quick tartare sauce:
1/2 cup (125 ml) mayonnaise
1 gherkin, finely chopped
1 t (5 ml) capers, finely chopped (optional)
1 small onion, finely chopped
2 T (30 ml) chopped parsley

How to
Remove the skin from the tinned salmon, but mash the small bones together with the fish and fish paste (fish bones are full of calcium). Cut a cross into the potatoes and microsteam on high for +- 10 minutes until soft. Skin and mash.

Mix together fish, mashed potato, grated onion, egg, nutmeg, seasoning, lemon rind, lemon juice and parsley. Shape into neat flattened rounds, 1cm thick. Dip in flour and shake off excess.

Pre-heat the fry pan without oil until hot, add oil to 1/2 cm deep and immediately add half of the fishcakes. Cook until browned nicely on both sides. Drain on crumpled brown paper or absorbent kitchen paper.

Delicious with tartare sauce, fresh soft rolls and a mixed salad dressed with Lite French Salad Splash.

For the sauce:
Mix all the ingredients together.

Serve with fish cakes.

By: Ina Paarman

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