Ingredients
Salmon Fish Cakes
- 500 grams potatoes, peeled and cut into 2 cm chunks
- 500 grams skinless salmon fillets
- 4 spring onions, cut into chunks
- 50 grams watercress or rocket
- 2 tablespoons capers, drained and rinsed
- 1 teaspoon Dijon mustard
- Plain flour for dusting
- 1 tablespoon oil
Accessories you need
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Varoma
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 200 degrees C
Place 500g water in TM bowl
Place potatoes in simmering basket and salmon in Varoma dish.
Steam potatoes and salmon for 20 minutes, Varoma temp, speed 3.
Check if they are cooked. It will depend on the size of both your salmon and potatoes. You may need to cook the potatoes for a further 5 minutes and set the salmon aside. Once both are cooked then set aside.
Clean and dry bowl.
Add spring onion and watercress or rocket and chop for 5 seconds on speed 6.
Add capers and chop for 2 seconds on speed 5
Add reserved potatoes and salmon along with Dijon mustard and mix for 10 seconds, reverse speed 4 with the assistance of the spatula.
Shape into 8 equal size fishcakes and dust lightly with flour
Heat the oil in a non stick pan and fry the fishcakes in batches for 1 – 2 minutes on each side. Transfer to a non stick baking tray and bake for 10-15 minutes until piping hot
Describe the preparation steps of your recipe
Salmon Fishcakes
Tip
Serve with salad or steamed vegetables of choice
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I like this recipe. I usually add one egg to help it hold together, as it sometimes turns out a bit sloppy. I do wonder if it depends on the season/type of potatoes used. And, don't overmix the potatoes, they're better left lumpy.
SandieAndie
Hubby made these for dinner and they were delicious! We used a can of tinned salmon instead of fresh. Lots of flavour and they tasted nice the next day too.
Very easy recipe - thanks for sharing 😊 as with previous comments I’ll add extra Dijon - didn’t have spring onions so just steamed half a brown onion and added that instead. Reports from the mere male were ‘tasty’.
Lovely, made with the left over barbecued salmon from Christmas lunch, added a clove of garlic and an extra teaspoon of dijon mustard.
Lovely, with the extra's as described in the above comments. Thanks for sharing!
Lovely. Used sweet potatoes instead of potatos and plenty of herbs (dill, parsley, corinader) in place of rocket. Also seasoned well. Everyone loved them!
Very yummy. I added garlic and more herbs (dill and parsley) instead of rocket. I also put in some parmesan and salt. Left out capers as didn't have any. Also used more mustard ( about 2 tablespoons). Will make again.
Would these freeze ok?
Great recipe. I used baby spinach instead of rocket as that is all I had. It seemed to make heaps of patties (as I didn't really measure out the salmon). I used a bit more Dijon as we a a fan here.
my 21 month old daughter ate three and was asking for 'more salmon cake'
I made these and they were sloppy and were not cake like at all! Still very tasty, but no shape. Any tips to make them firmer?
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