Thursday 15 October 2015

Spicy Salmon + Potato Fishcakes.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

I love watching people cook.

Which is why, on Friday, I ended up in my cousin's kitchen watching her cook her famous spicy salmon and potato fishcakes.

And of course, I took photos (about 200 in all!!!!) so that we could share this epic recipe with all of you. 

The method is so simple and uses only a handful of ingredients. Switch up the spices to whatever you like but we think our combination is very good too - be sure to give it a try.

So, here you go guys - Raheela's famous spicy salmon and potato fishcakes. These will make the perfect start to any meal and they're equally as good for lunch along with a side salad and the obligatory tartare sauce. Plus they're naturally gluten-free! Win win!

Fishcakes, previously: gluten-free sardine fishcakes // spicy cod fishcakes.

My cousin, previously: Raheelas' Tea Party // A Summer Afternoon Tea // Strawberry Chocolate Cream Cake // Spring Afternoon Tea.

A Simple List of Ingredients:
1. Potatoes
2. Boneless Salmon Side
3. Salt
4. Black Pepper
5. Ground Cumin
6. Ground Coriander
7. Crushed Red Chilli Flakes
8. Red Chilli Powder
9. Flat-Leaf Parsley
10. Eggs
11. Oil

Bismillah, let's begin!

First job, boil the potatoes. Fill a large pot with water and place over a high heat.

Wash 7 medium Potatoes.

Add them, as they are, into the pot. Let them come to the boil while you tackle the salmon.

My cousin used 1 kg Boneless Salmon Side. Basically two of these 500g packets. 

She peeled off the wrapping.

And, placed them into a pan. Ps. don't worry about the skin - it'll be removed after cooking. You could also use skinless salmon, if you want.

The pan was filled with water - just enough to cover the fish.

Put the pan over a high heat and bring it to the boil too.

The most time-consuming part of this recipe is cooking both the potatoes and salmon. Feel free to do this in advance, if you prefer.

The potatoes will come to the boil quicker when covered with a lid. Let them cook until tender.

As for the salmon, as soon as it boils, turn the heat right down and let it simmer for 10 minutes or until cooked through.

Halfway through, gently turn the pieces over.

Let them cook until the flesh easily flakes.

And, they're paler in colour.

Then, drain out the water.

Run a spoon under the skin.

And, remove and discard the skin.

The potatoes take longer than the salmon so let those go whilst you flake the salmon.

The salmon was placed into a large mixing bowl. 

And, it was time to add the spices!

First up, 2 teaspoons Salt.

Followed by 1 teaspoon Black Pepper.

1 and 1/2 teaspoons Ground Cumin.

1 teaspoon Ground Coriander.

1/2 teaspoon Crushed Red Chilli Flakes and 1 teaspoon Red Chilli Powder.

My cousin used a fork to begin flaking up the salmon.

But then, went in with her hands because they did the job so much better.

So, whichever way you prefer, get the salmon flaked up and all the spices stirred in evenly.
Guys, at this point, I tasted the mixture - it already tasted epic and would make a delicious sandwich or jacket potato filling. Maybe with a little mayo to bind?

But all thoughts of sandwiches were washed away because at this point the potatoes were tender and so, were drained.

Then, rinsed under cold water to cool.

And finally, peeled.

Add the potatoes to the bowl and get mashing.

Once they're mostly mashed in ...

.. it's time for a little green in the form of a small bunch of Flat-Leaf Parsley. You could also fresh coriander.

Give the parsley a fine chop and add it in.

Then, give the mixture a final mash/smash until very well combined. Be sure to do this otherwise the fishcakes won't bind properly which will result in them breaking up when cooking. Not good.
At this point, if you were making the fishcakes in advance, you could pop the mixture into the fridge, shape and cook as needed.

To shape the fishcakes, simply take a few tablespoons of the mixture.

Using the palm of your hand and fingers ...

.. shape into a patty.

Keep going - try to make them as similar a size as possible. It'll make frying a lot easier.

Once the patties are formed (this mix makes about 24 fishcakes but we made 9 for now) ...

... take 2 medium Eggs.

Crack them into a bowl.

Give them a beat.

Now, it's all just a case of dipping the fishcakes into the eggs and frying. You could also coat them in breadcrumbs if you want them on the crispy side.

Take any flavourless oil - my cousin used rapeseed but vegetable is also good.

Place a few tablespoons Oil into a frying pan over a medium heat.

When the oil is hot, dip each fishcake into the beaten egg.

And, place into the hot oil.

Cook the fishcakes over a medium heat for about 7-8 minutes, turning once or twice.

You want them to be a lovely golden brown colour.

Once cooked, take them out and drain on paper towels.

My cousin served the fishcakes over a Rocket Salad with Fresh Lemon.

Arrange the salad onto a serving platter.

Slice the lemon into wedges and dot around the plate.

Finally, place on the hot salmon fishcakes.

My cousin says that you must absolutely serve these fishcakes with lashings of Tartare Sauce. Shop bought is absolutely fine but if you want a homemade version, here it is.

Spoon the sauce into a dish and it's time to eat!

These fishcakes were absolutely delightful - all the flavours worked well together and another batch had to be fried because the first one disappeared so quick! A huge thank you to my cousin for sharing the recipe with us and for letting me snap her doing it. If you give them a go, tag me on Instagram - I would love to see!

Full Written Recipe:

Spicy Salmon + Potato Fishcakes.

Prep Time: About 30 minutes.
Cook Time: About 7-8 minutes.
Serves: Makes about 24 fishcakes.


For the Fishcakes
7 medium Potatoes
1 kg (2x500g) Boneless Salmon Side
2 teaspoons Salt
1 teaspoon Black Pepper
1 and ½ teaspoons Ground Cumin
1 teaspoon Ground Coriander
½ teaspoon Crushed Red Chilli Flakes
1 teaspoon Red Chilli Powder
Small bunch Flat-Leaf Parsley, finely chopped
2 medium Eggs, for dipping before frying
Few tablespoons Oil, to fry

To Serve
Rocket Salad
Fresh Lemon Wedges
Tartare Sauce ß obligatory!


To make the fishcakes, boil the potatoes in a large pan of water until tender. Drain and set aside to cool.

Put the salmon into a pan and cover with water. Bring to the boil and then simmer on low for about 10 minutes until the salmon is cooked through. Drain the water and peel off the salmon skin.

Flake the salmon into a large mixing bowl. Add all the spices and salt. Also, peel the potatoes and add them in too. Mash everything well to combine. Taste for seasoning and adjust, if needed.
Finally, stir in the chopped parsley.

Shape the mixture into patties. Beat the eggs in a small bowl and dip each patty in to coat.

Heat the oil in a frying pan. When hot, add the fishcakes. Fry until golden on both sides – about 7-8 minutes.

Serve with the rocket salad, lemon wedges and lashings of tartare sauce. Enjoy!

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Keep me in your duas please, and enjoy your fishcakes,


Spice Enthusiast
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