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Salmon and paprika fishcakes

Salmon and paprika fishcakes with spicy tomato relish

Published on March 31, 2015 | In By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 8
    • 8
    • Difficulty Level

Salmon and paprika fishcakes

Fishcakes are a tried and tested dinner, like our salmon and paprika fishcakes with spicy tomato relish – they’re easily rustled up with ingredients you’re likely to have already in the pantry. Canned salmon is just as effective as fresh in fishcakes, making this recipe as appealing to your budget as your appetite.

What’s more, canned salmon contains all those wonderful Omega-3 fatty acids that are so good for your overall well being.

Salmon and paprika fishcakes

A classic family meal with benefits.

Ashleigh Feltham (MNutrDiet)

This recipe has classic written all over it. Safcol salmon is a quality choice which is good for you. Safcol Seafood also looks after the planet. Salmon is a great source of essential omega -3  fats your brain, eyes, heart, and arteries need. Salmon is also a good source of iron which required to transport oxygen to your cells and keep your immune system functioning at an optimal level.

Potatoes have fibre to help your gut stay healthy. Cooked and cooled potatoes are a great source of resistant starch. This is prebiotic feeds the good bacteria or probiotics in your gut. A healthy gut means an optimally working immune system, improved mental health and organ health just to name three benefits. Paprika contains antioxidants which help to fight off free radicals which can cause damage and disease to the cells of your body.

Diced tomatoes are a great source of lycopene and even more so when the tomatoes have been processed, as your body can more easily absorb and use the lycopene once processed. Red onion has beneficial fibre and like cooked and cooled potatoes, are also a source of prebiotics. Red onions contain quercetin which helps your immune system work optimally.

Red chilli contains more antioxidants, and for a short period of time after the meal, boosts your metabolism. Olive oil provides another heart-healthy fat called monounsaturated fat. Healthy fats like those found in olive oil and Safcol seafood are important to help make hormones and allows your body to absorb the fat-soluble vitamins A, D, E and K which keep your body working well. Fat is not evil, and it is important to include healthy types of fat in your diet to keep your body functioning optimally. Make sure you make this recipe to give your body a good dose of nutrition.

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Did you know: A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy food, and fried.

Asian-style fishcakes usually contain fish with salt, water, flour and egg. Fish cakes can be made by the combination of fish paste and surimi. The combined product is then shaped and left to cool. They are then battered and breaded using a machine. Then, they are usually fried with oil at around 180 °C (356 °F) and should reach the internal temperature of 75 °C (167 °F). After the cooking process, they are frozen and packaged and are kept frozen until used.

European-style fishcakes are similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter. Fishcakes, as defined in the Oxford Dictionary of Food and Nutrition, are chopped or minced fish mixed with potato, egg and flour with seasonings of onions, peppers and sometimes herbs.

The fishcake has been seen as a way of using up leftovers that might otherwise be thrown away. Source: Wiki

If you like salmon, be sure to check out our salmon recipes page for more inspiration, or check out all our comfort food recipes. There’s something for everyone.

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Recipe Rating

  • (4.8 /5)
  • 4 ratings

Ingredients

  • 1 x 200g can Safcol Salmon in Springwater, drained
  • 500g potatoes (choose a floury variety such as Coliban or King Edward), peeled and cut into chunks
  • 1 level teaspoon of smoked paprika
  • flour for dusting fishcakes

  • for the relish
  • 1 400g can diced tomatoes
  • 1 red onion, peeled and halved
  • 1 small red chilli, finely chopped (discard seeds if you want a milder relish)
  • sea salt and freshly ground black pepper
  • 30g butter
  • olive oil

Instructions

  1. In a saucepan, cover the potatoes with water, bring to the boil then simmer for about 20 minutes or until soft when prodded with a fork. Once potatoes are cooked, drain well, add 15g butter and mash until smooth.
  2. Grate one half of the red onion. Add a little oil to a hot pan, then add the onion. Cook for one minute on a low heat, take off the heat and stir in the paprika. Combine with the potato and salmon and mix well, adding a little salt and freshly ground black pepper.
  3. Divide into eight equal-sized balls (a little bigger than a golf ball) and flatten slightly into patties. Add about four tablespoons of flour to a bowl and liberally dust each fishcake in the flour. Leave to sit for 10 minutes before frying. Add 15g butter and two tablespoons of oil to a frying pan over medium heat (the oil will stop the butter burning).
  4. Drop a little flour in the oil to check it sizzles nicely, then add the fishcakes. Cook for about three minutes on each side, until nicely browned. Each fishcake should be Drop a little flour in the oil to check it sizzles nicely, then add the fishcakes. Cook for about three minutes on each side, until nicely browned. Each fishcake should be heated through, so turn the heat down if the fishcakes brown too quickly.
  5. <br><b>for the relish</b>Finely dice the other half of the onion, then fry in a little oil over medium heat until soft, but don’t brown. Add the chopped chilli and fry for one minute, then add the tomato and heat through. Remove from heat and leave to cool.

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