Salmon is an easy and nutrient-rich option for lunch and dinner, especially if you’re pressed for time but want something tasty. There’s plenty of ways to cook it too, from pan frying it for a few minutes or adding it to the air fryer for a flaky and juicy fillet, you can even coat it in breadcrumbs for some added texture and crunch.
It also holds a lot of flavour, making it a great way to experiment with different toppings, whether it’s a simple lemon and olive oil dressing or a teriyaki marinade. But if you’re finding that you’re all out of ideas when it comes to cooking your salmon, you might want to switch how you prepare it. There’s nothing worse than meal times becoming repetitive, but it can be hard to come up with new and exciting dishes in the kitchen. However, this recipe for salmon fishcakes doesn’t require learning an entirely new technique to make a delicious meal, or having to fork out for any extra ingredients. Instead, using some staples that already pair perfectly with salmon quickly transforms them.
Tyler Butt shares healthy and delicious recipes that can easily be made at home from scratch, and this salmon fishcake recipe is no different, transforming the fish by simply adding it to a food blender with a few extra ingredients. Making enough for up to eight fishcakes, it’s also a great meal that will easily feed the whole family during the week.
While fishcakes are traditionally made by adding mashed potatoes or breadcrumbs, Tyler instead uses gnocchi to combine the ingredients together. Although typically used in pasta dishes, gnocchi is in fact made from potato, making it a great alternative.
Gnocchi is often pan-fried when used in dishes, too, making for a crispy base that complements flaky and juicy salmon fillets. You can also add some extra breadcrumbs, but this is optional. You will, however, need a food processor or a sturdy blender in order to combine all the ingredients thoroughly.
Tyler also serves the fishcakes with roasted vegetables, simply adding some green beans and red and yellow peppers into the air fryer with some olive oil until they crisp up.
Method
To make the fishcake mix, add the gnocchi, salmon fillet, feta, sundried tomatoes, garlic clove, lemon zest and juice, parsley, egg, salt and pepper into a food processor and blitz until combined.
Transfer to a bowl and leave to chill in the fridge for 15-20 minutes. While this is cooling, prepare your choice of sides, whether that’s roasted vegetables or potatoes, or a simple green salad.
After 20 minutes, shape your fishcakes into patties. Fry in olive oil over a medium heat for five minutes on each side until golden and cooked through. Plate up and serve on Greek yoghurt, with a drizzle of olive oil and your choice of sides.