As the old proverb goes, “Necessity is the mother of invention”, and I cannot but agree–this is how the best recipes are usually born: from leftovers. There is really no better way of dealing with leftover salmon flakes than to make fishcakes with them.
Now I may as well dub this recipe as one that is built to last…
But stating how these salmon cakes are a great way to use up leftovers is not emphatic enough. The benefits go beyond practicality. For one thing, besides being great gourmet bites, kids love them (our little one sure is a big fan!), despite the fact that their picky palates are not always up for anything.
Even for the younger babies whose taste buds (and teeth) have just started exploring what’s beyond purees and mashes, salmon cakes make a great early finger-food, pumping in all the brain-boosting Omega 3 fatty acids, among other nutritional benefits. And besides being good for kids, these fishcakes make great starters, salad toppings, and even mains. And what’s so great about them is that they provide so much nutritional value per bite. Have a look:
So besides being supergood for your health, these salmon cakes taste as supergood–the outer crunch with the inner fluffiness are sublime palate teasers. Dip the fishcakes into the beetroot-tahini sauce and you have an additional yum factor brimming with nutrients and antioxidants (click here for the recipe and nutritional info).
And aesthetically speaking, the salmon cakes and the beetroot dip make such a great couple–There’s nothing like that magenta accompaniment flaring at its onlookers!
While other condiments such as tartar sauce, ketchup, mustard, or mayo-chup may also go quite well with the fishcakes, they certainly do not share the same nutritional benefits as the thick, bright beetroot dip.
The recipe below makes about 12 fishcakes, and the nutritional data provided is for 100 grams (each fishcake was nearly 80 grams in weight).
So here’s what it takes to get started:
Around 10 crackers
1 cup corn (boiled and drained)
1 cup peas (boiled and drained)
1 small onion (or 2 shallots), finely diced
350-400 grams salmon flakes (some may use the boneless and skinless canned salmon, but we prefer everything fresh)
5 tbsp light mayonnaise
Juice of 1/2 lemon
2 tbsp rapeseed (organic canola) oil
1/2 cup cornmeal (or breadcrumbs)
1. Preheat the oven to 180 degrees. Place the crackers and corn into a food processor, and blend until the mixture forms a thick paste.
2. Move the paste into a bowl, and add in the onions, lemon juice, and mayo, mixing well. Slowly stir the salmon and peas in.
3. Shape the salmon cakes from the mixture (you should get about 12 fishcakes).
4. Grease a baking tray with the 2 tablespoons of oil, and line the fishcakes onto the tray. Bake for around 15-20 minutes.
Beyond Zucchini 
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