This recipe is about simple and pleasing flavors. The basic recipe is relatively light tasting and while I like to enjoy these fish cakes as a weeknight dinner for all, they can be shapes smaller for an appetizer. I find fishcakes, or any cakes for that matter a great way to get an assortment of ingredients together in a compact and flavorful package. In this case, the simple plain taste of the potato offers a good base to show case the three herbs all of which team up well together to balance the rich and mellow taste of the salmon. I personally have noticed that people tend to either love or be indifferent to salmon, so if that is really not your fish of choice any firm fleshed fish such as cod or halibut would also work for this recipe. If you are looking for a vegetarian version, you might want to try mincing mushrooms to see how they work in this recipe.
The panko crumbs here are as integral to the recipe as are the herbs, the herbs here offer the flavor and the crumbs the light tasting finish. This recipe does require a little planning since chilling the cakes in the refridgerator before frying goes a long way in helping the cakes to bind. If you do not believe me, look at this chef’s tip and it is my mother’s tip, too!.
It is important to note, that panko crumbs cook up very quickly so, it is important to be vigilant to ensure an even brown coating without burning the cakes. It has taken me some time to get used to working.
A flavorful recipe for fishcakes using salmon and three herbs – chives, cilantro and thyme Ingredients Instructions
A flavorful recipe for fishcakes using salmon and three herbs – chives, cilantro and thyme