Before I became sick, I already cut out on most of red meat (maybe except if you consider it as red meat, pork, but I was trying really hard to cut it out too). If you ever eat out at where I live, the most common red meat you would pretty much be beef, and lamb comes as a second. I was basically leaning towards vegetarianism. I haven’t yet.
As a cancer patient, I have been told that I should eat more whole foods and eat organic as far as possible. I’ve been trying out recipes to make my intake to a higher quality food. Fish is one of my major sources of protein and omega 3 intake albeit me cutting out those red meats.
I came across Jamie Oliver’s Salmon Fishcakes while looking for recipe ideas last night, I had a craving for it, but having reading recipes for salmon fishcakes elsewhere, I wanted to use dill instead of parsley which Jamie’s recipe calls for. I also read about Nigella’s Salmon Fishcakes which used tinned salmons instead of fresh salmons. Tinned salmons, to be honest, aren’t that much cheaper than fresh salmons in most places around the world, I opted for fresh salmon from the local supermarket.
Servings – 4 persons
Prep time – 40 minutes
- 500g potatoes
- 370g salmon fillet
- 1 bunch of dill
- 1 spring onion – only the white and light green parts
- 1 egg
- olive oil
- some flour – as much as you need
Start boiling a pot of water with some salt in it, meanwhile, peel the potatoes and dice them. Put the diced potatoes and cook them until soft. While the potatoes are being cooked, clean your salmon fillet and rub with salt and olive oil – wrap it in foil and let it steam or baked at 220 degrees celsius in the oven for a quick 12 minutes. When your potatoes are cooked, drain and mash them in a big bowl. Let both the mashed potatoes and cooked salmon cool close to room temperature.
Once everything is cooled, flake the salmon, chop the dill, cut the spring onion into fine slices, crack one egg – add everything into the bowl, season generously and mix. You would notice that the mixture is rather wet – add enough flour until you get the consistency of being able to hold the mixture onto your hand without sticking too much. Divide this mixture into 8 equal parts.
Flour a surface grab one part of the mixture and make a patty on the floured surface, sprinkle the flour (lightly) on the patty as you go. Repeat until you have done this for all the equal parts.
(At this point – If you find it easier – put the patties in the fridge for 30 minutes to hold its shape.)
Using a little vegetable oil on a non-stick pan, fry the cake patties until they are golden brown, approximately 3 – 4 minutes each side.
Serve with lemon wedges. This would probably go very well with a salad. I served it with cabbage with dill & anchovy butter.
Alternative suggestions – make smaller and thinner patties and have them crisp up!