Nigella Lawson Salmon Fish Cakes
Transform your weeknight dinners with the irresistible charm of Nigella Lawson’s Salmon Fish Cakes—a perfect blend of comfort and elegance. Made with buttery mashed potatoes and flaked cooked salmon, these golden patties are infused with bright flavors from fresh parsley, zesty lemon, and a touch of Dijon mustard. Coated in crunchy breadcrumbs and pan-fried to a deliciously crisp perfection, these fish cakes are a breeze to prepare with just 20 minutes of prep time. Whether served with a crisp side salad, tangy tartar sauce, or refreshing lemon wedges, this recipe is a surefire winner for any occasion. Ideal for a quick, satisfying meal or a crowd-pleasing appetizer, these salmon fish cakes bring a touch of sophistication to your table while remaining comfortingly homey.
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Recipe Information
Ingredients
- 500 grams potatoes
- 300 grams cooked salmon fillet
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon lemon zest
- 2 spring onions, finely chopped
- 2 teaspoons Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 egg
- 150 grams breadcrumbs
- 3 tablespoons vegetable oil
Instructions
Peel the potatoes, chop them into chunks, and boil them in salted water until tender, about 12-15 minutes. Drain and mash until smooth. Allow the mashed potatoes to cool slightly.
In a mixing bowl, flake the cooked salmon fillet into small pieces. Add the cooled mashed potatoes, parsley, lemon zest, spring onions, Dijon mustard, salt, and black pepper. Mix until well combined.
Shape the mixture into 8 equal-sized patties. Place them on a plate and refrigerate for 30 minutes to firm up.
In a shallow dish, beat the egg. Place the breadcrumbs in another shallow dish.
Dip each fish cake into the beaten egg, ensuring it is fully coated, then coat it with breadcrumbs. Repeat with all the patties.
Heat the vegetable oil in a large skillet over medium heat. Fry the fish cakes for 3-4 minutes on each side until golden brown and crisp. Cook in batches if necessary to avoid overcrowding the pan.
Drain the fish cakes on paper towels to remove excess oil. Serve warm with a side salad, tartar sauce, or lemon wedges for a zesty kick.
Nutrition Facts
Calories |
2066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 26.9 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 4148 mg | 180% | |
| Total Carbohydrate | 229.3 g | 83% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 18.0 g | ||
| Protein | 117.5 g | 235% | |
| Vitamin D | 29.0 mcg | 145% | |
| Calcium | 273 mg | 21% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4479 mg | 95% | |
*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.
