Salmon Cakes (Jamie Oliver)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 296.8
- Total Fat: 11.9 g
- Cholesterol: 108.7 mg
- Sodium: 85.3 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 3.0 g
- Protein: 26.2 g
View full nutritional breakdown of Salmon Cakes (Jamie Oliver) calories by ingredient
Introduction
These are from Jamie Oliver's Food Revolution.I use salmon tail (cheaper than the belly portion and just as tasty). I also take the skin off before hand, otherwise makes cleaning the colander a pain in the neck.
I use Russet potatoes for two reasons (a) they come from PEI; and (b) they mash up well and have a floury texture.
These are from Jamie Oliver's Food Revolution.
I use salmon tail (cheaper than the belly portion and just as tasty). I also take the skin off before hand, otherwise makes cleaning the colander a pain in the neck.
I use Russet potatoes for two reasons (a) they come from PEI; and (b) they mash up well and have a floury texture.
Number of Servings: 4
Ingredients
-
450 grams Atlantic Salmon (fish) (.5 filet option = 198g)
2 medium (2-1/4" to 3-1/4" dia.) Potato, raw
3 tbsp Parsley
.125 cup All Purpose Unbleached Flour (by CAMBRIA94)
.5 tbsp Fruit - Lemon Rind, Grated - 1 tbsp. = 6g = 1 serving (by MIKNMEG)
1 large Egg, fresh, whole, raw
1 tbsp Extra Virgin Olive Oil
Directions
1. Peel and cut potatoes into 2.5cm dice. Put on to boil. Boil until cooked through as if for mashed potatoes (about 12 minutes boiling, depending on size of pieces).
2. Skin your salmon (if you haven't already) and cut into chunks. Place in a colander over simmering water and steam until cooked.
3. While your potatoes and salmon cook, chop the parsley finely. Put parsley, flour and lemon zest in a bowl with some sea salt and pepper.
4. Once Potato is cooked, drain and place in a large bowl. Mash with a fork, hand, or masher to a chunky consistency and allow to cool a bit. Add the fish by flaking it with a fork.
5. Once the potato/salmon mixture has cooled a bit (maybe 7 minutes), add the flour, lemon zest, and parsley. Crack the egg over and mix it all together with the fork until its blended.
6. Prepare a cookie sheet with parchment paper if you have it, if you haven't use some other non-stick lining method (flour won't work).
7. dust your worktop and hands with flour, and by the handful, form mixture into 8 patties/cakes/pucks/disks, they should be about 1.75cm thick, maybe 5cm diameter--so not too thin, but not too thick.
8. Set the cake son the prepared cookie sheet, cover with cellophane and place in the fridge to get firm (ideally 2 hours, but even 15 minutes will do). Use this time to clean up.
9. 10 minutes before eating, put a pan on medium heat with some olive oil in. In batch cook the cakes until slightly browned on each side. Transfer to a paper towel to absorb excess oil and keep crispy until ready to serve.
Note: I like to have mine with spicy mayonnaise. You can make spicy mayonnaise by combining mayonnaise with sriracha sauce. The ratio is however spicy you like it. I recommend making this mayonnaise while the cakes are chilling, since you'll want to put the mayonnaise back in the fridge for a bit to smooth out.
Serving Size: Enough to make 8 fish cakes (2 per serving)
Number of Servings: 4
Recipe submitted by SparkPeople user THESTRIPEDAPRON.
2. Skin your salmon (if you haven't already) and cut into chunks. Place in a colander over simmering water and steam until cooked.
3. While your potatoes and salmon cook, chop the parsley finely. Put parsley, flour and lemon zest in a bowl with some sea salt and pepper.
4. Once Potato is cooked, drain and place in a large bowl. Mash with a fork, hand, or masher to a chunky consistency and allow to cool a bit. Add the fish by flaking it with a fork.
5. Once the potato/salmon mixture has cooled a bit (maybe 7 minutes), add the flour, lemon zest, and parsley. Crack the egg over and mix it all together with the fork until its blended.
6. Prepare a cookie sheet with parchment paper if you have it, if you haven't use some other non-stick lining method (flour won't work).
7. dust your worktop and hands with flour, and by the handful, form mixture into 8 patties/cakes/pucks/disks, they should be about 1.75cm thick, maybe 5cm diameter--so not too thin, but not too thick.
8. Set the cake son the prepared cookie sheet, cover with cellophane and place in the fridge to get firm (ideally 2 hours, but even 15 minutes will do). Use this time to clean up.
9. 10 minutes before eating, put a pan on medium heat with some olive oil in. In batch cook the cakes until slightly browned on each side. Transfer to a paper towel to absorb excess oil and keep crispy until ready to serve.
Note: I like to have mine with spicy mayonnaise. You can make spicy mayonnaise by combining mayonnaise with sriracha sauce. The ratio is however spicy you like it. I recommend making this mayonnaise while the cakes are chilling, since you'll want to put the mayonnaise back in the fridge for a bit to smooth out.
Serving Size: Enough to make 8 fish cakes (2 per serving)
Number of Servings: 4
Recipe submitted by SparkPeople user THESTRIPEDAPRON.