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Zesty Salmon Fishcakes

These beautiful salmon fishcakes are full of delicious fresh flavours and we can’t get enough of them. As if they weren’t good enough, our Gran Luchito Chipotle Paste stirred through some yoghurt provides the perfect zingy accompaniment.

To make a meal of it try serving the fish cakes with a side of our Crispy Homemade Oven Chips.

  • Prep time

    1 hour

  • Cook time

    30 mins

  • Total time

    1 hour 30 mins

  • Ideal for

    Mexican

  • Make it

    Mexican

  • Serves

    8-9

How to make it

  1. Pre-heat the oven to 180 C. Peel the potatoes and cut into chunks of the same size. Cook in salted boiling water until tender.
  2. While the potatoes cook, put the salmon in a baking tray and add the milk along with the bay leaves.
  3. Cover with foil and place in the oven for about 10 mins (or until just under-cooked).
  4. Once potatoes are cooked, drain in a colander and allow to release steam for a good few minutes. Place back in the saucepan and mash.
  5. Remove salmon from oven and discard milk (and skin & bones if necessary). Keep the oven on.
  6. In a mixing bowl, flake the salmon and add the mashed potato, finely chopped spring onion, lemon zest, most of the coriander (saving a little for garnish), the egg and a good pinch of salt & pepper. Mix well and taste (re-season if necessary).
  7. Form into burger-sized patties and roll in polenta. Place on a baking tray and refrigerate for 30 mins.
  8. Once ready to cook, heat 2 tbsp of olive oil in a non-stick frying pan over a medium/high heat until hot.
  9. Add the fishcakes and fry until golden (you might need to do this in batches). Flip and do the same to the other side. Return to the baking tray and place in the oven for 10 minutes.
  10. Whilst cooking, stir 2tsp of Gran Luchito Chipotle Paste through the yoghurt.
  11. Serve the fishcakes with salad, lime wedges and a generous spoonful of the chilli lime yoghurt on-top.

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