Thermomix Salmon Fishcakes

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These Thermomix salmon fishcakes are crispy on the outside, soft inside and perfect for family dinners. Freezer-friendly and great for meal prep.

Prep Time20

Cook Time1

Chilling time1 30

Total Time2 50

Course: Family Dinners

Servings: fishcakes

Calories: 234kcal

Author: Marianne Rogerson

Ingredients

400 g salmon fillets skinless, boneless
750 g potatoes
150 g milk
20 g butter
zest of half a lemon
handful parsley leaves Dill also works beautifully, or you can use a combination of both.
3 spring onions
1 cup flour for dredging
150 g panko breadcrumbs
1 tsp garlic salt
3 tablespoon olive oil for frying (or olive oil spray if using air fryer)
salt & pepper

Instructions

To cook the salmon

Place the salmon fillets in the Varoma tray. Season with salt & pepper and put the lid on.
Half-fill the Thermomix bowl with water and place the Varoma tray with the salmon fillets on top of the Thermomix.
Set the Steaming mode for 15 minutes. If you have an older model without the steaming mode, use the Varoma setting.
After 15 minutes, check the thickest part of your thickest fillet to see if it is cooked. If not, steam for a further 5 minutes.
Set the salmon aside in a clean bowl to cool and refrigerate until completely cold (overnight is fine).

To make the mashed potato

Start by peeling your potatoes and cutting them into into 2cm cubes. Try to make the sizes of potato pieces as equal as possible to ensure even cooking.
Place them into the Thermomix bowl and add the milk. Cook for 20 minutes / 100 degrees / speed 1. Check that they are fully cooked. They should be very tender and falling apart.
Next insert the butterfly and add the butter. Mash for 5 seconds / speed 3. Check to see if they are properly mashed. If not, repeat for a further 5 seconds.
Do not over-mash, as the potatoes will end up gluey.
Transfer to a clean bowl and allow to cool and then chill in the fridge until completely cold (overnight is fine).

To assemble the fishcakes

Roughly chop the spring onions and add to the bowl with the parsley leaves. Chop for 3 seconds / speed 7.
Add the lemon zest and mashed potato to the bowl. Season to taste and mix it all together for 10 seconds / REVERSE / Speed 3.
Flake the salmon (either with your fingers or a fork) and add it into the bowl and use the spatula to mix everything together.
Cover your work surface with plenty of flour - around a cup.
The fishcake mixture is quite soft and sticky, so you will need plenty of flour for dredging.
Divide the mixture into 12 equal portions (you can also choose to make your fishcakes bigger or smaller).
Take each portion and roll it in the flour then use your hands to shape it into a patty shape.
Now it's time to crumb the fishcakes: You'll need two large flat dishes.
Crack the egg into one of the dishes and whisk it up with a fork. In the other dish, mix together the panko breadcrumbs and garlic salt.
Now take each patty, dip it in the egg, and then press it into the breadcrumbs. Flip it over a couple of times to make sure that it is completely covered in breadcrumbs.
Now place the fishcakes in the fridge until you are ready to cook them (I recommend chilling them for at least 30 minutes before cooking).

To cook the fishcakes

Option 1: Shallow Fry
Heat 3 tablespoons of olive oil in a frying pan. Cook the fishcakes over a medium-high heat until golden brown, turning as necessary. Approximately 3 minutes each side.
Drain them briefly on kitchen paper, then keep warm in a low oven while you cook the rest.
Option 2: Air Fry
Pre-heat the air fryer to 200 degrees Celcius.
Spray the fishcakes with olive oil and cook in the air fryer for around 10 minutes, turning halfway through, until golden brown and piping hot.

Notes

Make ahead tips:

Although these fishcakes take time to make, you can easily break up the prep time and make many of the elements ahead of time. Here are some ideas for making light work of this recipe:

You can pre-cook both the salmon and mashed potato and leave in the fridge until ready to assemble.
You can pre-make the fishcakes and leave in the fridge until ready to cook.
You can use leftover mashed potato or cooked salmon.
They freeze really well. So perfect for batch making for a quick and easy meal later.

Nutrition