Potato Fish Cakes
Historically, fish cakes have been one of the most common ways to eat fish in the Maritime Provinces of Canada. Usually they were made with preserved salt cod, but today they’re much tastier with fresh salmon. These crispy cakes are as easy to make as they are to enjoy.
Ingredients
a splash or two vegetable oil
2 6 ounce fillets or salmon or any other fish
a sprinkle or two sea salt and freshly ground pepper
4 large baking potatoes, peeled
2 eggs, whisked together
1 tablespoon Dijon mustard
2 green onions, thinly sliced
a sprinkle or two sea salt and freshly ground pepper
2 tablespoons all-purpose flour
1 to 2 tablespoons Butter
2 6 ounce fillets or salmon or any other fish
a sprinkle or two sea salt and freshly ground pepper
4 large baking potatoes, peeled
2 eggs, whisked together
1 tablespoon Dijon mustard
2 green onions, thinly sliced
a sprinkle or two sea salt and freshly ground pepper
2 tablespoons all-purpose flour
1 to 2 tablespoons Butter
Instructions
Preheat a sauté pan or skillet over medium-high heat.
Add a splash of oil to the pan, enough to cover the bottom with a thin film. Season the salmon fillets with salt and pepper and carefully place in the pan. Sear the fillets on both sides until they’re golden brown, crispy and cooked through.
Boil or steam the potatoes. Toss hot potatoes into a mixing bowl. Using a potato masher, mash them until smooth. Add the salmon, eggs, mustard and green onions. Season with more salt and pepper. Beat with a wooden spoon until everything is very well combined and then form the mixture into evenly shaped cakes. Dredge them in the flour.
Clean out the skillet and preheat over medium-high heat. Add another splash of oil and this time 1 to 2 tablespoons (5 to 10 mL) or so of butter. When the butter melts and sizzles, add the fish cakes. Pan-fry them until they’re golden brown and crispy on both sides.
Add a splash of oil to the pan, enough to cover the bottom with a thin film. Season the salmon fillets with salt and pepper and carefully place in the pan. Sear the fillets on both sides until they’re golden brown, crispy and cooked through.
Boil or steam the potatoes. Toss hot potatoes into a mixing bowl. Using a potato masher, mash them until smooth. Add the salmon, eggs, mustard and green onions. Season with more salt and pepper. Beat with a wooden spoon until everything is very well combined and then form the mixture into evenly shaped cakes. Dredge them in the flour.
Clean out the skillet and preheat over medium-high heat. Add another splash of oil and this time 1 to 2 tablespoons (5 to 10 mL) or so of butter. When the butter melts and sizzles, add the fish cakes. Pan-fry them until they’re golden brown and crispy on both sides.
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Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
Try adding some of your favourite fresh herbs to the mix. Tarragon, dill, parsley, oregano and thyme all work well. For a flavour twist, you may substitute horseradish for the mustard. Fish cakes are traditionally served with mustard pickles but tartar sauce, cocktail sauce and even salsa are all good as well.
OMG best fish cakes ever! thanks so much :)
Yup, awesome fishcakes. Also made your Spicy Chili tonight. Excellent! We share the same name, although not accent, I am a Scots Canadian. Enjoy your shows and recipes. Thanks.
Yum yum yum. Thanks for tonight’s recipe. I was wondering what to make. I have a beautiful moutarde provençal to serve on the side with fresh greens from Balderstons, cherry tomatoes from VanKampens (until mine are ready), and some roasted (on the barbecue) zucchini (from my garden), and perhaps vanilla ice cream with raspberry sauce (also from Balderstons).
Do you have a recipe for raspberry sorbet?
Cheers,
Lee Ellen
Make this last night, it was absolutely delicious and easy!!
My mum always made her fish cakes using some vinegar instead of the eggs. She dipped them into an egg mixture and then fine breadcrumbs before frying them. yum!
I like to use a mixture of haddock or tilapia and canned salmon … now I’m in the mood for fishcakes!
We had fish cakes for the first time on our family vacation to Newfoundland and I’m eager to try them out at home! Thanks so much for the recipe.
excellent fish cakes i also am trying to find the recipe for homemade pinapple rum thanks
I made these recently using canned salmon and made my own garlic aeoli as a sauce….they were fantastic and my two year old son loved them.