1 hr 10 mins
Homemade fish cakes are so much better than the store bought ones. Give these a try and you'll never go back.
My Private Note
Units: US | Metric
- 500 g potatoes, peeled and rinsed
- 350 g salmon fillets
- 1/4 chicken stock cube
- 1 bay leaf
- 1 tablespoon tomato ketchup
- 1 teaspoon anchovy essence (optional)
- 20 g butter
- 20 g flour, plus extra for dusting
- 100 ml milk
- 100 g young spinach leaves
- 2 tablespoons chopped dill leaves
- 2 tablespoons vegetable oil
- 1 lemon
- 1Boil the potatoes in salted water until tender.
- 2Drain, return to the pan and mash thoroughly without milk, butter or water.
- 3Tip the mash into a mixing bowl.
- 4Meanwhile, place the salmon in a suitable pan and cover with 300ml water.
- 5Crumble in the stock cube and add the bay leaf.
- 6Bring the water to the boil, reduce the heat and cook the fish for five minutes a side (10 minutes if the fish is totally immersed).
- 7Turn off the heat, cover the pan and leave for five minutes.
- 8Add half the fish (keep the stock to use later), the tomato ketchup and anchovy essence (if desired) to the potato.
- 9Season generously with pepper and lightly with salt.
- 10Mix thoroughly until smooth.
- 11Now flake the remaining fish and fold through the mixture.
- 12Form handfuls into eight regular-sized fish cakes or sausages, or 12 smaller ones, laying the fish cakes on a plate as you go.
- 13Chill to firm for at least 15 minutes and up to 24 hours (covered with clingfilm) in the fridge while you make the sauce.
- 14Melt the butter and stir in the flour until smooth.
- 15Discard the bay leaf and gradually add the hot fish stock, stirring constantly, as the sauce comes up to the boil to avoid lumps.
- 16Add the milk and cream.
- 17Reduce the heat and simmer gently for five minutes.
- 18Shred the spinach.
- 19Stir spinach and dill into the thick, creamy sauce.
- 20Cook for a few minutes until the spinach wilts.
- 21Taste and adjust the seasoning.
- 22Preheat the oven to 400F or 200 degrees C.
- 23Oil a baking sheet.
- 24Dust the fish cakes with flour, shaking off any excess.
- 25Heat the oil in a frying pan and, when very hot, fry the fish cakes for about five minutes a side until nicely crusty.
- 26Transfer to the baking sheet and cook in the oven for 10 minutes.
- 27Reheat the sauce and serve with the fish cakes, adding a wedge of lemon.
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Nutritional Facts for Salmon Fish Cakes with Dill and Spinach Sauce
Serving Size: 1 (300 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 344.0
- Calories from Fat 136
- Total Fat 15.1 g
- Saturated Fat 4.5 g
- Cholesterol 59.6 mg
- Sodium 242.9 mg
- Total Carbohydrate 31.8 g
- Dietary Fiber 4.7 g
- Sugars 1.9 g
- Protein 22.5 g