Please forgive the photo. Rushed and in terrible lighting, but I still had to share these with you. I don't know when I will make them again, so the recipe goes up now because they are too good not to share.
It has been a pretty busy day. You know the kind where you don't even have 5 minutes to sit? One of those. Still, we managed dinner. In a very rushed and almost standing up fashion, but we still ate. I was determined to cook the salmon as I has it defrosted out of the freezer, so it had to be cooked. I have made these several times in the past and I remembered them being delicious. So, salmon cakes it was. Easy, fuss free and satisfying. We served them with a quick and easy salad.
Tomorrow will be a calmer day. Good night friends.
Salmon and Leek Cakes
1 Fillet of salmon, 1 lb/500 grams
1 Leek, thinly sliced crossways
2 large potatoes, peeled and cut into small pieces
Small bunch of fresh parsley, finely chopped
2 Tablespoons of olive oil
1/4 Cup/60 ml sunflower oil, for frying
2 Garlic cloves, crushed
Salt and pepper
1/4 Cup/25 grams of fine bread crumbs
Flour for coating
Preheat oven to 350 degrees F. Put the salmon in a baking dish, drizzle over one tablespoon of olive oil, crushed garlic, salt and pepper. Bake for about 20 minutes.
In a medium skillet, add the other tablespoon of olive oil and the leeks. Cook the leeks over a medium heat for about 10 minutes, until they are soft and lightly golden. Remove from heat.
Boil the potatoes for about 20 minutes. Remove from heat and drain the water.
In a large mixing bowl, mash the potatoes until they are quite smooth. Flake apart the salmon with your fingers and add it to the potatoes. As well, toss in the leeks, chopped parsley, bread crumbs, salt and pepper. Stir well together to combine all ingredients.
Divide the mixture into 8 balls and turn it out onto a floured surface. With your two hands form each ball into a patty. Coat each patty in flour and set it aside. In a large non stick skillet set over a high heat, add the sunflower oil. Heat the oil until it is just about sizzling and fry your salmon cakes in batches. I usually put 4 in the pan at a time. Cook each side for about 4 minutes. You want them crispy and golden brown. Remove from pan and drain on paper towels. Serve straight away.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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