A simple and really tasty fishcake recipe. If you have kids and want to have them join you in the kitchen, this recipe is easy for them to help out with.
Total Time
20min
5.0
2 Ratings
Author: The Fit Mediterranean
Servings:
8
Ingredients
•
1 1/4
cups
Whole Milk
•
2
Bay Leaves
•
9
oz
Skinless Salmon Fillets
•
10.5
oz
Potatoes
, chopped
•
1
Lemon
, zested, sliced
•
to taste
Fresh Thyme Leaves
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1
tsp
Dried Oregano
•
4
Tbsp
All-Purpose Flour
•
1
dash
Canola Oil
•
to taste
Radishes
, thinly sliced
•
1
bunch
Arugula
•
2
Tbsp
Extra-Virgin Olive Oil
Cooking Instructions
1.
Bring Whole Milk (1 1/4 cups) and Bay Leaves (2) to a simmer, add Skinless Salmon Fillets (9 oz) and poach it for about 10 minutes or until tender.
2.
In a separate pot, boil the Potatoes (10.5 oz) until soft. Drain them once cooled and season with Salt (to taste) and Ground Black Pepper (to taste).
3.
Zest Lemon (1). After, slice the zested lemon into wedges and set aside for serving.
4.
Add the Fresh Thyme Leaves (to taste), Dried Oregano (1 tsp), and lemon zest to the potatoes. Mash the mixture well.
5.
Add the salmon to the mixture.
6.
Incorporate all the ingredients until blended.
7.
Using your hands divide the mixture into 8 large or 12 small balls and pat and shape each ball into a fishcake, roughly 2 centimeters thick. Coat them in All-Purpose Flour (4 Tbsp).
8.
Fry the fishcakes in Canola Oil (1 dash) for about 3-4 minutes on each side.
9.
Once the fishcakes are done, take them out onto a paper towel to absorb any excess oil.
10.
Serve them right up with a side of Arugula (1 bunch) and Radishes (to taste) dressed with a squeeze of lemon, Salt (to taste), Ground Black Pepper (to taste), and Extra-Virgin Olive Oil (2 Tbsp). Decorate with a lemon wedge to squeeze over the fish.
Nutrition Per Serving
CALORIES
173
FAT
7.8 g
PROTEIN
9.3 g
CARBS
17.2 g
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