Salmon and Leek Cakes

May 31, 2023May 31, 20230 2
Delicious Salmon and Leek Cakes for a healthy dinner
in Seafood

Prep

20 min

Cook

20 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

250 g potatoes , peeled
1 tablespoon whole grain mustard
1 tablespoon mayonnaise
1 tablespoon tomato sauce
500 g salmon , pin bones removed
1 leek , finely sliced ( green and white parts )
25 g butter
1/2 teaspoon sea salt & freshly ground black pepper
1/2 cup flour
1 egg , beaten
1 cup coarse breadcrumbs or 1 cup panko breadcrumbs
6 tablespoons freshly grated parmesan cheese
2 tablespoons sesame seeds
1 lemon , zest of
light vegetable oil ( for frying )
mesclun , leaves to serve
sour cream flavoured with either fresh chives or horseradish , to serve

Nutrision Information

Servings Per Recipe
4
Calories
418
Sugar
5g
Fat
21g
These Salmon and Leek Cakes are perfect for a healthy and delicious dinner or lunch. The cakes are made with fresh salmon and leeks, giving them a taste that is both savoury and sweet. The combination of whole grain mustard, mayonnaise, and tomato sauce gives them a unique flavour that is both tangy and spicy. The breadcrumbs, parmesan cheese and sesame seeds add an amazing texture to the cake with a hint of nuttiness. The dollop of flavoured sour cream adds an additional zing and a hint of creaminess to the overall dish.

Instructions

1.Chop the potatoes into small pieces and boil them until they are cooked through.
2.In a small bowl, mix together the whole grain mustard, mayonnaise, and tomato sauce until well combined.
3.Remove any bones from the salmon and chop it into small pieces.
4.In a large pan, melt the butter over low heat and add the sliced leeks. Cook for 5 minutes or until soft.
5.In a large bowl, combine the cooked potatoes, salmon, leeks, salt, and pepper. Mix well and shape the mixture into 8-10 cakes.
6.Place the flour, beaten egg, and breadcrumbs into separate bowls. Dip each cake first in the flour, then in the egg, and finally in the breadcrumbs. Press the breadcrumbs onto the cakes to ensure they stick.
7.In a large pan, heat enough vegetable oil to deep-fry the salmon and leek cakes over medium-high heat. When the oil is hot, carefully add the cakes and fry for 2-3 minutes on each side or until they are golden brown.
8.Remove the cakes from the oil and drain on paper towels.
9.In a small bowl, mix together the grated parmesan cheese, sesame seeds, and lemon zest. Sprinkle the mixture over the salmon and leek cakes.
10.Serve the cakes hot with a side of mesclun leaves and a dollop of flavoured sour cream.

PROS

A great way to use leftover salmon, these cakes are full of flavour and can be made in advance.

They are perfect for a quick and healthy dinner or lunch.

CONS

The deep-frying process means they are higher in calories and fat.

However, making them at home allows you to control the quality of ingredients used.

HEALTH & BENEFITS

Salmon is high in protein and Omega-3 fatty acids which are essential for a healthy diet. They have been linked to reducing the risk of heart disease and improving brain function. The leeks used in this recipe are a great source of vitamin C, vitamin K, and fiber. They are also low in calories.

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