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Pie Maker Salmon and Potato Fish Cakes

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Preparation time: 55 min
Serves 4 people
5 Average Rating

Golden, crisp and packed with flavour, these Pie Maker Salmon and Potato Fish Cakes are a fun twist on a classic. Flaked salmon and creamy potato are bound with egg, herbs and seasoning, then cooked in a pie maker until perfectly set. They’re bite-sized, high in protein and ideal as lunch, snack or party food.

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Published

Ingredients

  • 800g Low GI/Low Carb new potatoes, peeled, chopped (see tip)
  • 1½ cups frozen peas & corn
  • 2 eggs, lightly beaten
  • ½ cup dry breadcrumbs
  • 1 lemon, zest finely grated & juiced
  • ¾ cup garlic aioli
  • ⅓ cup chopped spring onions
  • 210g can red salmon, drained, bones & skin removed
  • 1 tbsp chopped parsley, extra leaves to serve
  • Olive oil cooking spray
  • Lemon wedges, to serve

Method

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  1. Boil, steam or microwave potatoes on high for 9 minutes or until tender when pierced. Drain. Mash. Cool for 10 minutes.
  2. Boil peas and corn for 1 minute. Drain. Combine peas and corn, cooled mash, eggs, breadcrumbs, lemon zest, ¼ cup of the aioli and green onions in a large bowl. Flake salmon into pieces and add to the potato mixture. Season to taste.
  3. Shape into 12 x patties (⅓ cup-sized) and place on a tray. Grease a 6-hole (⅓ cup) pie maker with spray oil. Place a patty into each hole and spray with oil. Close the lid and cook for 10 minutes. Use a heatproof spatula to carefully turn over. Cook for a further 5 minutes until golden and puffed.
  4. Turn the pie maker off, remove patties, and repeat with spray oil and remaining patties. Cover to keep warm.
  5. Meanwhile, combine the remaining aioli, 1-2 tablespoons of lemon juice to taste and parsley.
  6. Serve topped with a dollop of aioli. Season with cracked pepper.
  7. Serve with a large side salad or mixed vegetables.

Video

Notes

  • Use damp hands to shape patties to prevent stickiness.
  • Patties can be frozen once cooked for up to 1 month.
  • If you don’t use low GI/low carb potatoes, reduce the amount of dry breadcrumbs by half as there is more water content in Low GI/low carb potatoes.

Nutrition Per Serve

  • 420g Serving size
  • 3240kJ 774kcal Energy
  • 25g Protein
  • 55g Total fat
  • 9g Saturated fat
  • 41g Carbs (total)
  • 7g Carbs (sugar)
  • 400mg Sodium
  • 7g Fibre
  • 2µg Vitamin D

Reviews

Overall Rating

Average Rating: 5

1 review

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