Feta Salmon Fishcakes
Dive into the delightful fusion of flavors with these Feta Salmon Fishcakes, a perfect balance of flaky salmon, creamy feta, and aromatic herbs. These golden, pan-fried patties combine the richness of poached salmon with the tangy kick of feta cheese, complemented by fresh parsley, scallions, and a zesty dash of lemon zest. Encased in a crispy panko crust, each tender bite bursts with savory goodness. Ideal for a quick weeknight dinner or an elegant appetizer, these fishcakes are both satisfying and versatile. Serve them with a crisp green salad, a dollop of tzatziki, or a squeeze of fresh lemon for a Mediterranean-inspired meal that’s sure to impress. Ready in under an hour, this recipe is as convenient as it is delicious!
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Recipe Information
Ingredients
- 400 grams Salmon fillet (skinless)
- 300 grams Potatoes (floury, e.g., Russets)
- 100 grams Feta cheese
- 2 tablespoons Fresh parsley (chopped)
- 2 stalks Scallions (chopped)
- 1 large Egg
- 100 grams Panko breadcrumbs
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil (for frying)
Instructions
Peel and chop the potatoes into small chunks. Boil them in salted water for 10-12 minutes or until tender. Drain well and mash them until smooth. Let cool slightly.
While the potatoes are cooling, poach the salmon. Place the salmon fillet in a skillet and cover with cold water. Bring to a gentle simmer and poach for 8-10 minutes, or until the fish flakes easily. Drain and allow to cool before flaking into pieces.
In a large mixing bowl, combine the mashed potatoes, flaked salmon, crumbled feta cheese, chopped parsley, scallions, lemon zest, salt, and black pepper. Mix gently to combine.
Add the egg to the mixture and mix thoroughly. If the mixture feels too wet, sprinkle in a small amount of breadcrumbs (from the 100 grams) to bind it.
Divide the mixture into 8 equal portions and shape them into patties about 2 cm thick.
Coat each patty evenly with the remaining panko breadcrumbs, pressing gently to adhere.
Heat the olive oil in a large skillet over medium heat. Fry the fishcakes in batches for 3-4 minutes per side, or until golden brown and heated through.
Serve immediately with a side of salad, tzatziki, or lemon wedges for garnish.
Nutrition Facts
Calories |
2060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 4175 mg | 182% | |
| Total Carbohydrate | 138.9 g | 51% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 12.5 g | ||
| Protein | 139.8 g | 280% | |
| Vitamin D | 39.2 mcg | 196% | |
| Calcium | 720 mg | 55% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2809 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
