Mini Salmon Lemon Fishcakes
Bursting with fresh flavors and a zesty citrus twist, these Mini Salmon Lemon Fishcakes are the ultimate appetizer or light meal. Made with tender chunks of fresh salmon, creamy mashed potatoes, and a hint of brightness from lemon zest and juice, these bite-sized patties are elevated with the addition of fresh parsley for a herby touch. Perfectly golden and crunchy thanks to a quick pan-fry in olive oil, these fishcakes are both delicious and deceptively simple to make. Ready in just 35 minutes, they’re ideal for serving at parties or as a wholesome midweek dinner. Pair them with lemon wedges and a tangy dip like tartar sauce for a crowd-pleasing dish that is sure to impress. Whether you’re looking for a seafood classic or a creative way to enjoy salmon, these mini fishcakes are sure to deliver!
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Recipe Information
Ingredients
- 300 grams Fresh salmon fillet, skinless
- 200 grams Potatoes
- 50 grams Breadcrumbs
- 1 large Egg
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil (for frying)
Instructions
Peel the potatoes and cut them into small cubes. Boil them in a pot of salted water for 10-12 minutes until tender. Drain well and mash until smooth. Set aside to cool slightly.
Meanwhile, finely chop the fresh salmon into small pieces. You can also pulse it in a food processor for a finer texture.
In a large mixing bowl, combine the mashed potatoes, chopped salmon, breadcrumbs, beaten egg, lemon zest, lemon juice, parsley, salt, and black pepper. Mix well until all the ingredients are thoroughly combined.
Shape the mixture into small patties, approximately 4-5 cm in diameter. You should make about 10-12 mini fishcakes.
Heat the olive oil in a large frying pan over medium heat. Once the oil is hot, add the fishcakes in batches, making sure not to overcrowd the pan.
Cook each fishcake for 2-3 minutes on each side, or until golden brown and cooked through. Remove and place them on a plate lined with paper towels to absorb any excess oil.
Serve the mini salmon lemon fishcakes warm with a side of lemon wedges and your favorite dipping sauce, such as tartar sauce or a yogurt-based dip.
Nutrition Facts
Calories |
1473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 3475 mg | 151% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 6.6 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 40.8 mcg | 204% | |
| Calcium | 136 mg | 10% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2336 mg | 50% | |
*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.
