Tinned Salmon Fishcakes with Lemon Aioli
Tinned Salmon Fishcakes with Lemon Aioli
Ingredients
- 1 tin of salmon, drained and flaked
- 1 large potato, boiled and mashed
- 1 egg, beaten
- 2 tbsp breadcrumbs (plus extra for coating)
- Zest of 1 lemon
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- Olive oil for frying
For the Lemon Aioli
- 1/4 cup mayonnaise
- Juice of 1/2 lemon
- 1 garlic clove, finely grated
Quick Steps
- In a bowl, combine the salmon, mashed potato, egg, breadcrumbs, lemon zest, parsley, salt, and pepper.
- Form the mixture into small patties, coating each one lightly in breadcrumbs.
- In a frying pan, heat a little olive oil over medium heat and cook the fishcakes until golden on each side.
- For the aioli, mix the mayonnaise, lemon juice, and garlic. Serve alongside the fishcakes.
Serving Tip: These fishcakes are delicious with a simple green salad and a glass of dry rosé.
Detailed Steps
- Prepare the fishcake mixture: In a mixing bowl, combine the drained and flaked salmon, mashed potato, beaten egg, breadcrumbs, lemon zest, and chopped parsley. Season with salt and pepper to taste.
- Form the patties: Using your hands, form the mixture into small, even-sized patties. Coat each patty lightly with additional breadcrumbs to give them a crisp exterior when fried.
- Fry the fishcakes: Heat a frying pan over medium heat and add a little olive oil. Fry the fishcakes for about 3-4 minutes on each side, or until they are golden brown and heated through.
- Make the lemon aioli: In a small bowl, mix together the mayonnaise, lemon juice, and finely grated garlic until smooth. Taste and adjust the lemon juice if needed for extra zing.
- Serve: Arrange the fishcakes on a serving platter and serve with a side of lemon aioli for dipping. Garnish with extra parsley if desired, and enjoy with a crisp green salad.
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