Teresa's Recipes
Crispy Salmon Fish Cakes with Homemade Tartar Sauce
Indulge in these deliciously crispy salmon fish cakes, a delightful recipe that combines tender, flaky salmon with creamy mashed potatoes and fresh herbs. The patties are pan-fried to golden perfection, offering a satisfying crunch with every bite. Paired with a zesty homemade tartar sauce, this dish is perfect for a cozy dinner or a casual gathering. Historically, fish cakes have been a staple in many coastal cuisines, showcasing the bounty of the sea and making good use of leftovers.
Ingredients
- 2 cups, flaked Cooked salmon fillets
- 2 cups, peeled and cubed Potatoes
- 1/4 cup, finely chopped Green onions
- 2 tablespoons, chopped Fresh dill
- 1 teaspoon Lemon zest
- 1, beaten Egg
- 1 cup Breadcrumbs
- 1 teaspoon, to taste Salt
- 1/2 teaspoon, to taste Black pepper
- 3 tablespoons, for frying Vegetable oil
- 1/2 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup, finely chopped Dill pickle
- 1 tablespoon Lemon juice
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 320
- Fat: 16g
- Carbs: 24g
- Protein: 18g
- Sodium: 500mg
- Sugar: 2g
Instructions
- Start by boiling the cubed potatoes in salted water until tender, about 15 minutes. Drain and mash them in a large bowl.
- In the same bowl, combine the flaked salmon, chopped green onions, fresh dill, lemon zest, beaten egg, breadcrumbs, salt, and pepper. Mix well until everything is evenly incorporated.
- Shape the mixture into patties, about 1/2 inch thick. Place them on a plate and refrigerate for about 15 minutes to help them firm up.
- Heat the vegetable oil in a skillet over medium heat. Once hot, carefully place the patties in the skillet, making sure not to overcrowd the pan.
- Cook the salmon fish cakes for about 4-5 minutes on each side, or until they are golden brown and crispy. Remove them from the skillet and place on a paper towel to drain any excess oil.
- While the fish cakes are cooking, prepare the tartar sauce by mixing together the mayonnaise, Dijon mustard, chopped dill pickle, lemon juice, salt, and pepper in a small bowl until well combined.
- Serve the salmon fish cakes hot with the homemade tartar sauce on the side for dipping.
Tips
- For added flavor, consider incorporating capers or a splash of hot sauce into the tartar sauce.
- Feel free to use leftover cooked salmon or canned salmon to save time.
- For a gluten-free option, substitute breadcrumbs with crushed gluten-free crackers or almond flour.