Feta Salmon Fishcakes

Dive into the delightful fusion of flavors with these Feta Salmon Fishcakes, a perfect balance of flaky salmon, creamy feta, and aromatic herbs. These golden, pan-fried patties combine the richness of poached salmon with the tangy kick of feta cheese, complemented by fresh parsley, scallions, and a zesty dash of lemon zest. Encased in a crispy panko crust, each tender bite bursts with savory goodness. Ideal for a quick weeknight dinner or an elegant appetizer, these fishcakes are both satisfying and versatile. Serve them with a crisp green salad, a dollop of tzatziki, or a squeeze of fresh lemon for a Mediterranean-inspired meal that’s sure to impress. Ready in under an hour, this recipe is as convenient as it is delicious!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams Salmon fillet (skinless)
• 300 grams Potatoes (floury, e.g., Russets)
• 100 grams Feta cheese
• 2 tablespoons Fresh parsley (chopped)
• 2 stalks Scallions (chopped)
• 1 large Egg
• 100 grams Panko breadcrumbs
• 1 teaspoon Lemon zest
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 tablespoons Olive oil (for frying)

Directions

Step 1

Peel and chop the potatoes into small chunks. Boil them in salted water for 10-12 minutes or until tender. Drain well and mash them until smooth. Let cool slightly.

Step 2

While the potatoes are cooling, poach the salmon. Place the salmon fillet in a skillet and cover with cold water. Bring to a gentle simmer and poach for 8-10 minutes, or until the fish flakes easily. Drain and allow to cool before flaking into pieces.

Step 3

In a large mixing bowl, combine the mashed potatoes, flaked salmon, crumbled feta cheese, chopped parsley, scallions, lemon zest, salt, and black pepper. Mix gently to combine.

Step 4

Add the egg to the mixture and mix thoroughly. If the mixture feels too wet, sprinkle in a small amount of breadcrumbs (from the 100 grams) to bind it.

Step 5

Divide the mixture into 8 equal portions and shape them into patties about 2 cm thick.

Step 6

Coat each patty evenly with the remaining panko breadcrumbs, pressing gently to adhere.

Step 7

Heat the olive oil in a large skillet over medium heat. Fry the fishcakes in batches for 3-4 minutes per side, or until golden brown and heated through.

Step 8

Serve immediately with a side of salad, tzatziki, or lemon wedges for garnish.

Nutrition Facts

Serving size	1043.2 grams (1043.2g)

Amount per serving	% Daily Value*
Calories	2084

Total Fat 105.20g	135%
Saturated Fat 29.30g	147%
Polyunsaturated Fat 2.50g
Cholesterol 553mg	184%
Sodium 4537mg	197%
Total Carbohydrate 139.10g	51%
Dietary Fiber 9.30g	33%
Total Sugars 10.30g
Protein 143.60g	287%

Vitamin D 1550IU	7752%
Calcium 689mg	53%
Iron 11mg	60%
Potassium 2655mg	56%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.6%

Protein: 27.6%

Carbs: 26.8%