Feta Salmon Fishcakes
Dive into the delightful fusion of flavors with these Feta Salmon Fishcakes, a perfect balance of flaky salmon, creamy feta, and aromatic herbs. These golden, pan-fried patties combine the richness of poached salmon with the tangy kick of feta cheese, complemented by fresh parsley, scallions, and a zesty dash of lemon zest. Encased in a crispy panko crust, each tender bite bursts with savory goodness. Ideal for a quick weeknight dinner or an elegant appetizer, these fishcakes are both satisfying and versatile. Serve them with a crisp green salad, a dollop of tzatziki, or a squeeze of fresh lemon for a Mediterranean-inspired meal that’s sure to impress. Ready in under an hour, this recipe is as convenient as it is delicious!
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Ingredients
- 400 grams Salmon fillet (skinless)
- 300 grams Potatoes (floury, e.g., Russets)
- 100 grams Feta cheese
- 2 tablespoons Fresh parsley (chopped)
- 2 stalks Scallions (chopped)
- 1 large Egg
- 100 grams Panko breadcrumbs
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil (for frying)
Directions
Step 1
Peel and chop the potatoes into small chunks. Boil them in salted water for 10-12 minutes or until tender. Drain well and mash them until smooth. Let cool slightly.
Step 2
While the potatoes are cooling, poach the salmon. Place the salmon fillet in a skillet and cover with cold water. Bring to a gentle simmer and poach for 8-10 minutes, or until the fish flakes easily. Drain and allow to cool before flaking into pieces.
Step 3
In a large mixing bowl, combine the mashed potatoes, flaked salmon, crumbled feta cheese, chopped parsley, scallions, lemon zest, salt, and black pepper. Mix gently to combine.
Step 4
Add the egg to the mixture and mix thoroughly. If the mixture feels too wet, sprinkle in a small amount of breadcrumbs (from the 100 grams) to bind it.
Step 5
Divide the mixture into 8 equal portions and shape them into patties about 2 cm thick.
Step 6
Coat each patty evenly with the remaining panko breadcrumbs, pressing gently to adhere.
Step 7
Heat the olive oil in a large skillet over medium heat. Fry the fishcakes in batches for 3-4 minutes per side, or until golden brown and heated through.
Step 8
Serve immediately with a side of salad, tzatziki, or lemon wedges for garnish.
Nutrition Facts
| Serving size | (1043.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2083.8 |
| Total Fat 105.2g | 0% |
| Saturated Fat 29.3g | 0% |
| Polyunsaturated Fat 2.5g | |
| Cholesterol 552.7mg | 0% |
| Sodium 4537.3mg | 0% |
| Total Carbohydrate 139.1g | 0% |
| Dietary Fiber 9.3g | 0% |
| Total Sugars 10.3g | |
| Protein 143.6g | 0% |
| Vitamin D 1550.3IU | 0% |
| Calcium 688.6mg | 0% |
| Iron 10.8mg | 0% |
| Potassium 2655.4mg | 0% |
Source of Calories