Quick and easy salmon and polenta fish cakes are perfect as a mid-week meal that the whole family can enjoy together. This recipe shows you how to make 4 medium-sized fish cakes made with salmon, mashed potato and coated in a seasoned crisp coating.
- 260g salmon fillets, diced
- 400g ready-made mash
- 2 tbsp polenta mixed with 30g mixed seeds
- 3 spring onions, chopped
- small handful chopped parsley
- zest and juice 1 lemon
- For the tartare sauce:
- 6 tbsp mayonnaise
- 1 tbsp capers, rinsed
- 4 gherkins, chopped
- handful basil, torn
Heat the oven to 200C/gas 6. Mix together the salmon, mash, spring onion, parsley and lemon zest. Add the lemon juice and season, then shape into 8 equal-sized fish cakes.
Sprinkle the polenta and seeds onto a large plate and roll the fish cakes in the mixture to coat evenly. Transfer the fishcakes to a baking tray, lined with baking parchment, and bake for 20 mins, turning halfway through, until they are golden brown and crisp. Alternatively, you can fry them in sunflower oil for around 5 mins each side.
Make the tartare sauce by combining all the ingredients and seasoning, to taste, with a little lemon juice and salt and pepper.
Top tip for making Salmon and polenta fish cakes
Swap the salmon for white fish instead like haddock or cod.