31 December 2012,02:58 by
Ponmathi Srilekha.S

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These salmon cakes are being cooked with tasty elements such as skinless salmon fillet, milk, chopped fresh parsley, plain flour, fresh whole meal bread crumbs and other special seasonings. Along with its ingredients, pepper is also mixed to add some spice on salmon.
Serves :

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Preheat the oven. Put the salmon in a saucepan with the milk and bay leaf and bring slowly up to simmering point.
  • Simmer for 2 minutes, then remove the pan from the heat, lift out and discard the bay leaf and leave the fish in the milk to cool.
  • When cool, lift out the fish with a slotted spoon and place on kitchen paper to drain.
  • Flake the fish into a large bowl. Put the broccoli in a food processor and pulse until smooth.
  • Add to the fish with the mashed potatoes, the parsley, flour, and pepper to taste.
  • Add the egg yolk and mix well. If the mixture is a little dry. Add some of the poaching milk; if too wet, add a little more flour.
  • Divide the mixture into 12 portions and shape each portion into a cake.
  • Put the beaten eggs, the remaining flour and the breadcrumbs on 3 separate plates.
  • Roll each fishcake in the flour, then in the beaten egg, and then in the breadcrumbs to coat.
  • Heat the oil in a non-stick baking tray in the preheated oven for 5 minutes.
  • Add the fish cakes and bake for 10 minutes, then carefully turn the fish cakes over and bake for a further 10 minutes.


  • 1 kilogram skinless salmon fillet, cut into cubes
  • 500 ml milk
  • 2 bay leaves
  • 150 grams broccoli, steamed until tender
  • 1 kilogram potatoes, boiled and mashed
  • 3 tablespoon finely chopped fresh parsley
  • 5 tablespoon whole meal plain flour
  • 2 egg yolk
  • 3 large eggs, beaten
  • 200 grams fresh whole meal breadcrumbs
  • 3 tablespoon IDHAYAM sesame oil
  • Pepper

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