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Salmon fishcakes with horseradish and lemon kale

  • 0:30 Prep
  • 0:25 Cook
  • 4 Servings


  • 600g desiree potatoes, peeled and diced
  • 415g can red salmon, drained, skin and bones removed and discarded
  • 3 green onions, thinly sliced
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoons lemon juice
  • 1/4 cup chopped fresh dill
  • 2 cups panko breadcrumbs
  • 3/4 cup plain flour
  • 2 eggs
  • 1/4 cup vegetable oil
  • Lemon wedges, to serve

Horseradish and lemon kale

  • 20g butter
  • 2 bunches kale, stems removed, leaves finely chopped
  • 1/2 cup light thickened cooking cream
  • 2 tablespoons horseradish cream
  • 2 tablespoons lemon juice


  • 1
    Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Boil for 10 minutes or until tender. Drain well. Mash with a potato masher until smooth. Set aside to cool.
  • 2
    Combine mashed potato, salmon, onion, lemon rind, lemon juice and dill in a bowl. Season with salt and pepper. Divide and shape mixture into 8 patties. Place on a baking tray lined with baking paper. Refrigerate for 10 minutes or until firm.
  • 3
    Meanwhile, make Horseradish and lemon kale Melt butter in a large non-stick frying pan over medium heat. Add kale. Cook, stirring, for 3 minutes or until kale starts to wilt. Add cream, horseradish and lemon juice. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to medium. Simmer for 2 minutes or until kale is tender and mixture has thickened slightly.
  • 4
    Place breadcrumbs on a large plate. Place flour on a separate plate. Whisk eggs in a shallow dish. Coat each patty in flour, shaking off excess. Dip in egg. Coat in breadcrumbs.
  • 5
    Heat 1/2 the oil in a large non-stick frying pan over medium-low heat. Cook fishcakes, in 2 batches, for 3 to 4 minutes each side or until golden and heated through. Serve with creamed kale mixture and lemon wedges.

Source: taste.com.au


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