Salmon Fish Cakes
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 10mins
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- Serves
- 4
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- Calories
- 446
Salmon Fish Cakes are a great way to add more fish to your diet. They are easy and quick to make, and are a tasty meal for brunch, lunch or dinner, especially during Lent. They’re also a delicious way to use up leftover fish or mashed potatoes.
recipe updated 8 Apr 2024
Ingredients
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- Potato
- 500 g
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- Salmon fillet
- 3
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- Dill
- 1 teaspoon
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- Egg
- 1
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- Water
- 1.6 kg
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- Ketchup
- 2 teaspoons
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- English mustard
- 1 teaspoon
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- Salt
- ½ teaspoon
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- Black pepper
- ¼ teaspoon
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- Plain flour
- 3 tablespoons
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- Breadcrumbs
- 100 g
Tools
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Oven
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Cooking Chef XL
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Colander
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Small bowl
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Baking tray - medium
Step preview
- Fit the Stir Tool
- Add the ingredients into the appliance bowl, fit the splashguard
- Cook - 25 minutes, 105ºC, speed Stir 4
- Remove the Stir Tool
- Drain the potatoes into a colander and set aside
- Clean the appliance bowl
- Add the ingredients into the appliance bowl, fit the splashguard
- Cook – 10 minutes, 105ºC, speed off
- Drain the salmon and set aside
- Clean the appliance bowl and fit the Creaming Beater
- Add the ingredients into the appliance bowl, fit the splashguard
- Mix – 30 seconds, speed 3
- Then add the cooked salmon
- Mix – 10 seconds, speed Min
- Preheat the oven to 180ºC
- Line a medium baking tray with parchment paper
- Add the ingredients into 3 small bowls
- Divide the salmon mixture into 4 equal portions and shape each one into a fish cake
- Coat each fish cake in flour, then egg and then breadcrumbs
- Place the fish cakes on the prepared baking tray
- Bake until golden – 25 minutes, 180ºC
- Serve