Surprised to see me posting two days back-to-back? Well, I haven’t all of a sudden gotten super-serious about blogging or had an epiphany about hard work etc etc etc…. Naaaaah!! As is always the case with me, there’s a funny story involved.
So, last week we had a cooked salmon fillet sitting in the refrigerator, leftover from last night’s dinner. Hubby was working from home that afternoon and when I asked him what he wanted to eat for lunch, he said- something “exciting”. Hmph! *Rolling eyes*
I peeked inside the fridge and saw the salmon, a couple of boiled baby potatoes and some burger buns. I just mixed a few things to the shredded fish, added the grated boiled potatoes to help the binding, formed patties out of the mix, cooked them, assembled a burger and shoved it in hubby’s hand along with the ketchup bottle.
I think somehow I did a brilliant job of making an exciting meal for him, because boy oh boy, excited he sure was. He loved his burger sooo much! He hasn’t stopped raving about them for days and this afternoon, he requested me to re-create the same meal for dinner.
So, with the help of the internet and flashes of memory, I set out to make the fish cakes again for hubs and me. Thankfully, these ones made him almost as happy as he was that day.
This time, I instantly sat down to blog the recipe lest I forget it again by next morning. These fish cakes are tasty, very easy to make and if you are a fish person or a salmon person, these will surely hit the right chord with you!
Try it friends, and have a great week ahead! xx
- 2 cooked salmon fillets, shredded
- 1 small onion
- 1 cup diced bell pepper
- 1/2 cup steamed peas
- 1/2 cup bread crumbs
- Some chopped parsley leaves
- 1 cup grated boiled potatoes
- 1 garlic clove, peeled and grated
- 1 tbsp dijon mustard
- 1 tsp caramalised onion relish (optional)
- 1 tbsp Mayonnaise
- 1 tsp Tandoori masala or red chilly powder
- 2 tbsn + 1 tsp Olive oil
- Salt and pepper to taste
- In a frying pan, heat 1 tsp of olive oil.
- Add the chopped onion and bell peppers. Season with salt and pepper and saute for 2-3 minutes until tender. Switch off the gas and cool completely.
- In a deep bowl, combine your cooked salmon, bread-crumbs, grated boiled potatoes, sauteed onion and bell peppers, garlic, dijon mustard, mayo, relish, parsley leaves, steamed peas, chilly powder, salt and pepper. Mix well.
- Refrigerate the mixture for 30 minutes. This will ensure easily made fish cakes.
- For making your fish cakes, heat 2 tbsn oil in a frying pan.
- With hands greased with oil, form round patties out of the salmon mixture and carefully place in hot oil. Flipping once mid-way, shallow fry all the fish cakes till they are fully cooked and golden brown all over. Transfer on a plate lined with kitchen towel to soak the excess oil.
- Serve hot with Mayo or ketchup! Enjoy!