Salmon & Celeriac Fishcakes

This is another one of those great make-ahead recipes.

Salmon is my favourite fish to have. I love the taste, and I love all the goodness it gives me when I eat it. I’ll usually just have it steamed or baked as a fillet, but now and again I like to change it up a bit.

I’m not usually one to have salmon fishcakes, but I really like the idea of making things into patties. They always make a meal more fun, don’t you think?

Not that I needed much convincing to ever eat salmon, but this made with so much cooler! It had crunch from the celery, and was so soft and juicy on the inside while staying nice and crisp on the outside. So so good!

Salmon & Celeriac Fishcakes! Easy and delicious, I love having mine with some watercress. From sprinkleofgreen.com

You can make a batch of salmon fishcakes and keep them in the fridge or freezer, or if you’re having guests over you can form into patties and keep covered in the fridge overnight.

I’m always of fan of doing things ahead when I’m having people over, that way most of the time is spent socialising and not only cooking. 

Salmon & Celeriac Fishcakes! Easy and delicious, I love having mine with some watercress. From sprinkleofgreen.com

Salmon & Celeriac Fishcakes
 
Who knew making some salmon fishcakes could be so easy and delicious? So easy to just throw into a salad for lunch or with some delicious watercress on the side for dinner!
Author:
Cuisine: Paleo, Healthy
Serves: 16-20 fishcakes
Ingredients
  • ½ celeriac head, peeled & chopped (about 350g)
  • 2 salmon fillets, chopped into chunks (500g)
  • 1 stick celery, finely diced
  • 1 clove garlic, minced
  • 1 spring onion, finely chopped
  • 1 teaspoon mustard
  • 1 egg
  • ½ lemon, juiced
  • 1 tablespoon parsley
  • Salt & pepper, to taste
Instructions
  1. Steam the celeriac by boiling some water in a pan and adding a steamer basket. Steam until tender, about 8 minutes. Set aside to cool slightly.
  2. In a food processor, blend the celeriac until it becomes a mash. Add in the salmon and pulse until the salmon becomes a chunky mince. Pulse in remaining ingredients until combined.
  3. Heat a skillet on medium-high heat and lightly coat with some coconut oil. Scoop out a heaped tablespoon of the mixture, form into a patty, and drop onto the pan. Use a metal spatula to lightly flatten the fishcake. Pan-fry each fishcake for 3-4 minutes per side, until golden.
  4. Serve with some watercress and avocado.
Salmon & Celeriac Fishcakes! Easy and delicious, I love having mine with some watercress. From sprinkleofgreen.com

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