Salmon Fishcakes with Cilantro, Chili, and Lime (Easy Recipe Using Tinned Salmon)
Salmon Fishcakes with Cilantro, Chili, and Lime is an easy-to-make Gluten-free recipe with plenty of flavor. It’s cheap to make and can be made using tinned salmon and a few veggies! Gluten-free | Budget-Friendly | Seafood Recipe
Equipment
- Large skillet
- Large pot with lid
- Sharp kitchen knife and cutting board
- Spatula
- Colander
Ingredients
- 2 large potatoes approx 14 oz. (400g) peeled
- 1/2 courgette grated (7 oz. 200g)
- 1 small white onion finely chopped
- 7 oz. 200g tin pink salmon
- 1 egg
- Small bunch of cilantro half chopped, half for garnish
- 2-3 tablespoons flour all-purpose
- 1 teaspoon chili flakes
- 1 teaspoon sweet paprika
- Salt and black pepper to taste
- 1 lime for serving
- 1-2 tablespoons olive oil for frying
Instructions
Step 1 - Boil and Mash Potatoes
- Cut potatoes into half and boil covered for 15 minutes with a generous pinch of salt.2 large potatoes
- Strain potatoes and mash in the pot.
- Set potatoes aside to cool for around 10 minutes.
Step 2- Prepare Veggies and Salmon
- Meanwhile, slice the onion and grate the courgette then sprinkle with a little salt (this helps remove any excess moisture).1/2 courgette, 1 small white onion
- Remove the salmon from the tin and strain off any excess liquid.7 oz. 200g tin pink salmon
- Chop half of the cilantro (keep the other half for garnish).Small bunch of cilantro
Step 3 - Make Fishcakes
- Add the grated courgette, onion, and salmon to the pot with the mashed potato.
- Add the flour, paprika, chili flakes, and seasoning (to taste).2-3 tablespoons flour, 1 teaspoon chili flakes, 1 teaspoon sweet paprika, Salt and black pepper
- Give everything a good mix, then crack in the egg and mix again. If too dry, add another egg, if too moist, add more flour (or breadcrumbs) until you have the desired consistency (it should hold onto a spoon for a second or two when placed upside down).1 egg
Step 4 - Fry Fishcakes
- Add the olive oil to a hot skillet or pan on medium heat.1-2 tablespoons olive oil
- Add a heaped tablespoon of the mixture then squish it down and cook for 4-5 minutes per side or until the fishcakes firm up and become golden.
- Cook in batches and don't overcrowd the pan
- Once cooked transfer fishcakes onto some kitchen towel to drain off any excess oil.
Step 5 - Serve
- Serve with lots of chopped cilantro and a few wedges of fresh lime. Optionally, serve alongside some sweet chili sauce.1 lime
Video
Notes
Cooking tips
- Use tinned salmon in water: Be sure to use tinned salmon in water and strain off any of the excess water. Salmon preserved in oil tends to make the fishcakes flakey and fall apart easily.
- Remove excess liquid: Once you have grated the courgette, Sprinkle it with salt and leave it for 5 minutes, this will help remove any excess liquid. Alternatively, squeeze the grated courgette to remove any excess liquid.
- Use olive oil for frying: Olive oil is a healthier choice for frying foods. It is very stable and does not lose nutrients when frying (even at high temperatures). Use medium heat for frying, and if the oil starts to smoke, remove it from the heat immediately and reduce heat before warming again.