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Salmon fishcakes recipe

Salmon Fishcakes

375g salmon fillet

200ml milk

500g potatoes, peeled and chopped

2 tbsp olive oil

½ tbsp cumin seeds

4 spring onions, finely sliced

1 tbsp chives, chopped

1 egg, beaten

2 slices Burgen Buckwheat & Poppy Seed bread, made into breadcrumbs

2 red peppers, deseeded and halved

4 eggs, poached

rocket to serve

  1. Place the salmon in a pan with the milk and cook for 3-4 minutes. Drain the fish and break into large flakes, picking out any bones.
  2. Cook the potatoes in a pan of boiling water until tender. Drain.
  3. Meanwhile, heat ½ tbsp olive oil in a pan and fry the cumin seeds and spring onions for 2-3 minutes.
  4. Mash the potatoes then, using a fork, stir in the fish, spring onion mixture and chopped chives.
  5. When the mixture is cool enough to handle, shape it into 4 fish cakes.
  6. Place the egg in a shallow dish and the breadcrumbs onto a plate.
  7. Dip each fishcake first into the egg, and then roll in the breadcrumbs to coat completely. Leave to rest in the fridge for 15-20 minutes.
  8. Meanwhile grill the red pepper halves until black then place in a bowl and cover with cling-film for a few minutes before peeling off the charred skin. Blend the remaining flesh to give a smooth red pepper sauce.
  9. Heat the remaining oil in a pan and cook each fishcake for 6-7 minutes on either side, until golden.
  10. Serve each fishcake on a little red pepper sauce topped with a poached egg and rocket leaves on the side.
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