Pink Salmon Fishcakes & Tartare Sauce. Drain and leave to steam-dry, then mash. Even in the rural areas, it is quite difficult to get hold of wild salmon. So, I have used this fish cake canned salmon recipe for quite a while and it is always a winner around the table. Recipe for fish cakes using canned salmon. Salmon fishcakes look very impressive, and all ingredients for these salmon fishcakes recipe are found in the pantry!

I make fishcakes with both fresh and canned salmon. This recipe is for salmon fishcakes with tin (canned) salmon. If interested, you can also check out my recipe for salmon fishcakes using fresh salmon. You can have Pink Salmon Fishcakes & Tartare Sauce using 18 ingredients and 12 steps. Here is how you cook it.

Ingredients of Pink Salmon Fishcakes & Tartare Sauce

You need of fish cakes.
It's 2 can of pink salmon, drained and any bones and skin removed and and discarded.
You need 4 cup of cold cooked potatoes, mashed (plain).
You need 1 tsp of dried mint.
You need 1 of zest of 1 small lemon.
You need 1 of salt and white pepper.
Prepare 1 cup of all purpose flour.
It's 2 large of eggs, beaten with a fork.
You need 1 cup of dried fine breadcrumbs.
Prepare 6 tbsp of sunflower or vegetable oil, for frying.
Prepare of tartare sauce.
Prepare 1 cup of mayonnaise.
You need 1 cup of pickles / large gherkins, chopped quite small.
It's 2 tbsp of capers, drained and chopped.
Prepare 2 tbsp of fresh dill, chopped.
You need 1 tbsp of fresh lemon juice.
It's 1 tsp of horseradish sauce (optional).
You need 1/2 tsp of dry mustard powder (optional).

Believe it or not, this fishcakes recipe using canned salmon tastes just as. Home » fish » Basic crispy salmon fish cakes. This post may contain affiliate links, and I will earn a commission if you purchase through them. There is no additional cost to you.

Pink Salmon Fishcakes & Tartare Sauce step by step

Mix together the mashed potato, fish, lemon zest, dried mint salt and pepper in a large bowl. Cover with plastic wrap and refridgerate..
In a medium bowl, combine all the tartare sauce ingredients, cover that with plastic wrap and refridgerate..
Prepare three dishes, one with the flour, one with the egg and one with the breadcrumbs in..
Take the fishcake mixture out of the fridge, and get two plates ready to put the fishcakes onto.
Take handfuls of the mixture and form them into patties and place them on one of the plates. This recipe makes about ten fishcakes..
Next, take one of the fishcakes, and with your left hand put it into the flour, get it coated and shake off any excess. Place it into the egg..
Now, using your right hand, coat it in egg, then place it in the breadcrumbs, and cover it in them, picking some up from around it and placing them on top and rolling it gently until it's all coated..
Place the fishcake on the other plate, then repeat the previous process until all the fishcakes are coated in crumbs. You may need to wipe the crumbs and egg off your right hand a couple of times..
Heat up 3 tablespoons of sunflower oil in a large non stick skillet..
Cook half the fishcakes (you will mist likely need to do them in two batches) for 3-4 minutes each side on a medium low heat (breadcrumbs burn easily).
Cook the second batch (you can keep the first batch warm in a low oven while you do this).
Serve two fishcakes per adult (one is probably enough for a child) with peas and some tartare sauce on the side. Lemon slices optional. Kids will probably prefer ketchup to tartare sauce ;).

Please read my disclosure for more info. Canned salmon recipes don't come any tastier than this Eastern tinged culinary twist on traditional fishcakes. The red chillies, coriander and fish sauce all combine to provide an authentic taste of Thailand with more than a little kick to it, and the John. Salmon Fillet with Citrus Butter and Maple Syrup On dine chez Nanou. The thing to remember here is that good-quality tinned salmon makes better fishcakes than fresh, so don't be tempted to cook some salmon just for this.