Salmon and Potato Fish Cakes
Ingredients
- 800g Low GI/Low Carb new potatoes, peeled, chopped (see tip)
- 1½ cups (220g) frozen peas & corn
- 2 eggs, lightly beaten
- ½ cup dry breadcrumbs
- 1 lemon, zest finely grated & juiced
- ¾ cup garlic aioli
- ⅓ cup chopped spring onions
- 210g can red salmon, drained, bones & skin removed
- 1 tbsp chopped parsley, extra leaves to serve
- Olive oil cooking spray
- Lemon wedges, to serve
Method
- Boil, steam or microwave potatoes on high for 9 minutes or until tender when pierced. Drain. Mash. Cool for 10 minutes.
- Boil peas and corn for 1 minute. Drain. Combine peas and corn, cooled mash, eggs, breadcrumbs, lemon zest, ¼ cup of the aioli and green onions in a large bowl. Flake salmon into pieces and add to the potato mixture. Season to taste.
- Shape into 12 x ⅓ cup-sized patties and place on a tray. Grease a 6-hole (⅓ cup) pie maker with spray oil. Place a patty into each hole and spray with oil. Close the lid and cook for 10 minutes. Use a heatproof spatula to carefully turn over. Cook for a further 5 minutes until golden and puffed.
- Turn the pie maker off, remove patties, and repeat with spray oil and remaining patties. Cover to keep warm.
- Meanwhile, combine the remaining aioli, 1-2 tablespoons of lemon juice to taste and parsley.
- Serve topped with a dollop of aioli. Season with cracked pepper.
- Serve with a large side salad or mixed vegetables.
Notes
If you are wanting to make these fish cakes for a whole gathering, we have these egg products to buy wholesale to make it easier:
- Frozen whole egg
- Dried whole egg
- Bulk whole egg
