Today’s Cheesy Salmon Patties are not your average fish patty. Why? Because they’re packed with omega-3s and cheese.
This recipe calls for salmon fillets, but canned salmon would work just as well. Try to go for wild salmon though, as it’s much better for you. So, why not skip the Friday fish‘n’chips and make some yourself?
Serves: 8
Time: 1 hour
Ingredients
Patties:
- 750g potatoes, diced
- 3 x 125g salmon fillets (or equivalent tinned wild salmon), skin removed
- 1 leek, finely sliced
- 1 tablespoon vegetable oil, plus extra for frying
- 100g frozen peas
- large handful parsley, finely chopped
- 50g plain flour
- 3 medium eggs, beaten
- 175g fresh breadcrumbs
Filling:
- 25g butter
- 25g plain flour
- 75ml milk
- 1 teaspoon wholegrain mustard
- 75g cheddar cheese, grated
Method
In a large pot, cover potatoes with cold water and bring to a boil, cooking for 10 minutes. Add in the salmon for the last four minutes of cooking, then drain and return to pot. Cook peas separately.
To make filling, melt butter in a heavy saucepan over medium heat. Add in the flour and cook for 30 seconds, then turn off the heat and stir in the milk. Turn the heat back on and stir continuously until thick. Turn off the heat again and mix in the mustard and cheese. Season with salt and pepper to taste.
Fry leek on medium-low heat for about 10 minutes until soft. Add leeks to the potato mixture and mash through, break up the salmon and be sure to remove the skin. Add in the peas and parsley.
Shape salmon mixture into eight patties, placing them on a lined baking tray. Stuff each patty with 1/8 of the cheese mixture. Pop them into the fridge to chill for 30 minutes.
Heat a large, heavy frying pan with about 1cm deep oil.
Lightly coat each cake with flour and then dip into the egg and breadcrumbs. Place in heated oil and cook for 4–5 minutes on each side, until golden.
Drain on paper towels and serve.
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Thai-style Fish Cakes
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