Salmon Fishcakes with Charred Veg and Burnt Lemon
Savor the mouthwatering flavors of these crispy salmon fishcakes, perfectly paired with vibrant roasted veggies and a zesty touch of charred lemon. With tender salmon blended with fresh herbs and a delightful crunch, this dish is a culinary hug that’s as easy to make as it is to devour. Dive into this delicious combo for a meal that’s sure to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 garlic clove
- Optional: squeeze of lemonoptional
- Zest of 1 lemon + squeeze of juice
- A handful parsley
- 1 red pepper, sliced
- 4–5 sun-dried tomatoes
🥩Meat & Seafood(1)
- 2 salmon fillets (cooked or tinned or fresh)
🥛Dairy & Eggs(2)
- 1 egg
- 50g feta, crumbled (1.76 oz)
🫙Pantry Staples(5)
- 1–2 tbsp flour or breadcrumbs (if needed, for texture - but gnocchi should do the trick!) (15 ml)optional
- 1/2 pack gnocchi (200-300g, uncooked) (7.06 oz)
- Green beans, trimmed
- Olive oil for frying
- Olive oil
🧂Spices & Seasonings(1)
- Salt & pepper
👨🍳 Instructions
- 1
Make the fishcake mix: In a food processor, blitz 1 pack gnocchi, 1 salmon fillet, 50g feta, 4–5 sun-dried tomatoes, 1 garlic clove, lemon zest + juice, parsley, 1 egg, salt and pepper until just combined.
- 2
Chill the mix: Transfer to a bowl and refrigerate for 15–20 mins to firm up while you prep the veg.
- 3
Roast the veg: Slice red pepper and trim green beans. Toss with olive oil, salt, and pepper, then roast at 200°C (fan) for 15–20 mins until golden and tender.
- 4
Shape & fry: Form chilled mix into patties. Fry in olive oil over medium heat for 4–5 mins per side until golden and cooked through. (Half and burn off your lemon in the pan too)
- 5
Plate & serve: Spread plain Greek yogurt onto plates, drizzle with olive oil, top with fishcakes, and serve with roasted veg on the side.
💡 Pro Tips
- ✓Chill the fishcake mix for a full 20 minutes, not less, since raw gnocchi starch and egg protein need this time to set up—without it, patties will slump and fall apart when they hit hot oil.timing15–20 minutes
- ✓Pulse the food processor in short bursts rather than running it continuously so you don't overwork the gnocchi's starch, which turns gluey and makes the fishcakes gummy instead of tender.technique5-6 short pulses
- ✓Fry the patties at a steady medium heat (around 350°F/175°C oil surface temp) for 4-5 minutes per side—too hot and the exterior chars before the raw salmon center reaches a safe 145°F.temperature350°F oil / 145°F internal
- ✓Press the cut lemon halves flesh-down into the same pan with minimal oil until deeply blackened; the direct contact caramelizes sugars via Maillard reaction and mellows bitterness, turning acidic juice into a smoky-sweet garnish.technique2-3 minutes per half, cut-side down
- ✓Roast the red pepper and green beans on a fully preheated tray at 200°C fan for 15-20 minutes without overcrowding, since steam trapped between crowded vegetables prevents the browning needed for charred flavor.equipment200°C fan, single layer
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Salmon Fishcakes with Charred Veg and Burnt Lemon
Savor the mouthwatering flavors of these crispy salmon fishcakes, perfectly paired with vibrant roasted veggies and a zesty touch of charred lemon. With tender salmon blended with fresh herbs and a delightful crunch, this dish is a culinary hug that’s as easy to make as it is to devour. Dive into this delicious combo for a meal that’s sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 garlic clove
- Optional: squeeze of lemonoptional
- Zest of 1 lemon + squeeze of juice
- A handful parsley
- 1 red pepper, sliced
- 4–5 sun-dried tomatoes
🥩Meat & Seafood(1)
- 2 salmon fillets (cooked or tinned or fresh)
🥛Dairy & Eggs(2)
- 1 egg
- 50g feta, crumbled (1.76 oz)
🫙Pantry Staples(5)
- 1–2 tbsp flour or breadcrumbs (if needed, for texture - but gnocchi should do the trick!) (15 ml)optional
- 1/2 pack gnocchi (200-300g, uncooked) (7.06 oz)
- Green beans, trimmed
- Olive oil for frying
- Olive oil
🧂Spices & Seasonings(1)
- Salt & pepper
👨🍳 Instructions
- 1
Make the fishcake mix: In a food processor, blitz 1 pack gnocchi, 1 salmon fillet, 50g feta, 4–5 sun-dried tomatoes, 1 garlic clove, lemon zest + juice, parsley, 1 egg, salt and pepper until just combined.
- 2
Chill the mix: Transfer to a bowl and refrigerate for 15–20 mins to firm up while you prep the veg.
- 3
Roast the veg: Slice red pepper and trim green beans. Toss with olive oil, salt, and pepper, then roast at 200°C (fan) for 15–20 mins until golden and tender.
- 4
Shape & fry: Form chilled mix into patties. Fry in olive oil over medium heat for 4–5 mins per side until golden and cooked through. (Half and burn off your lemon in the pan too)
- 5
Plate & serve: Spread plain Greek yogurt onto plates, drizzle with olive oil, top with fishcakes, and serve with roasted veg on the side.
💡 Pro Tips
- ✓Chill the fishcake mix for a full 20 minutes, not less, since raw gnocchi starch and egg protein need this time to set up—without it, patties will slump and fall apart when they hit hot oil.timing15–20 minutes
- ✓Pulse the food processor in short bursts rather than running it continuously so you don't overwork the gnocchi's starch, which turns gluey and makes the fishcakes gummy instead of tender.technique5-6 short pulses
- ✓Fry the patties at a steady medium heat (around 350°F/175°C oil surface temp) for 4-5 minutes per side—too hot and the exterior chars before the raw salmon center reaches a safe 145°F.temperature350°F oil / 145°F internal
- ✓Press the cut lemon halves flesh-down into the same pan with minimal oil until deeply blackened; the direct contact caramelizes sugars via Maillard reaction and mellows bitterness, turning acidic juice into a smoky-sweet garnish.technique2-3 minutes per half, cut-side down
- ✓Roast the red pepper and green beans on a fully preheated tray at 200°C fan for 15-20 minutes without overcrowding, since steam trapped between crowded vegetables prevents the browning needed for charred flavor.equipment200°C fan, single layer