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Easy salmon and corn fish cakes

  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings


  • 1/2 cup plain flour
  • 1/2 cup self-raising flour
  • 1 teaspoon mild curry powder
  • 2 eggs
  • 1/2 cup milk
  • 125g can corn kernels, drained
  • 1/2 zucchini, grated
  • 210g can red salmon in springwater, bones and skin removed, flaked
  • 80g fresh ricotta, crumbled
  • 1/4 cup finely chopped fresh chives
  • Extra virgin olive oil, for shallow-frying
  • 1/3 cup tartare sauce
  • Salad (see note), to serve
  • Lemon wedges, to serve


  • 1
    Sift flours and curry powder into a large bowl. Whisk eggs and milk in a medium jug. Gradually whisk egg mixture into our to form a stiff batter. Add corn, zucchini, salmon, ricotta and chives. Stir to combine. Season with salt and pepper. Stand for 10 minutes.
  • 2
    Pour enough oil into a large, deep frying pan to come 5mm up side of pan. Heat over medium-high heat. Spoon 2 level tablespoons of batter into pan, shaping into a round. Repeat to make 6 fish cakes. Cook for 2 to 3 minutes each side or until browned and cooked through. Drain on paper towel. Cover to keep warm. Repeat with remaining batter to make 12 fish cakes in total.
  • 3
    Serve fish cakes with tartare sauce, salad and lemon wedges.

Source: taste.com.au


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