Salmon and Cod Fishcakes with Salsa Verde

Flaked salmon and cod blended with mashed potatoes, herbs, and spices, served with a chunky, egg-enriched salsa verde.

Dinner Fish Seafood Main Course Salsa Verde

Estimated Nutrition

Calories

496.2

kcal / serving

5954.4 kcal total

Carbs

17.6g

per serving

210.8 g total

Fat

35.4g

per serving

425.2 g total

Protein

27.7g

per serving

332.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

piece

Flour

for dusting

CondimentsSauces

dash

White Wine Vinegar

for poaching

1.5

tbsp

Red Wine Vinegar

null

Dairy

100

Butter

for frying

piece

Egg

null

Fruits

piece

Lemon

juice of both and zest of one

GrainsCereals

White Breadcrumbs

null

NutsSeeds

handfuls

Parsley

chopped

handfuls

Coriander

chopped

bunch

Basil

small bunch

bunch

Flat leaf Parsley

small bunch

piece

Garlic

chopped cloves

OilsFats

200

Oil

for frying

120

Olive Oil

null

Seafood

600

Salmon Fillet

skin on

600

Cod Fillet

skin on

piece

Anchovy Fillet

roughly chopped

Vegetables

piece

Potato

floury, cooked and mashed with skin

piece

Red Onion

finely diced

piece

Red Chilli

seeded and chopped

tbsp

Caper

salted and rinsed

Method

Boil eggs for 3 minutes, peel while warm, stir yolks into the sauce, and fold in chopped whites.

Place salmon and cod in a deep container and cover with salted boiling water and a dash of white wine vinegar.

Remove cod after 20 minutes and salmon after 30 minutes, then warm briefly in a pan.

Flake the fish into a bowl and mix with mashed potato, onions, chillies, herbs, lemon juice, and zest.

Shape the mixture into 12 fishcakes and coat them in flour.

Fry the cakes in butter and oil for 6 to 8 minutes until golden on both sides.

Soak breadcrumbs in vinegar, then process with herbs, garlic, and seasoning into a coarse paste.

Slowly incorporate the olive oil into the processor with the motor running.

Add anchovies and capers and pulse for 2 seconds to retain texture.