Fish

Salmon and Haddock Fishcakes is for Dinner.

Salmon and Haddock Fishcakes takes 15 minutes to prepare.

Salmon and Haddock Fishcakes takes 8 minutes to cook.

Salmon and Haddock Fishcakes makes 6 servings.

The ingredients for Salmon and Haddock Fishcakes are:

1 pound chopped salmon
1/2 pound chopped haddock
2 bell peppers, any color that are hot or not from a local garden
1 cup stale bread, which has been soaked in enough cream to make it a thick paste
1/4 cup chopped dill, or any fresh herb that you enjoy
1/4 cup chopped scallions
2 tablespoons freshly chopped ginger
1 teaspoon chili flakes
2 lemons, finely zested
1/4 cup thinly sliced red onions
1/4 cup thinly sliced young and tender celery stalk
Salt and freshly ground black pepper
Semolina or fine bread crumbs, for coating
Olive oil, for frying

Here is how you make Salmon and Haddock Fishcakes:

Combine the above ingredients, except the bread crumbs and olive oil, in a bowl and form patties that are 1-inch thick and 4 inches in diameter. Lightly coat in semolina or fine bread crumbs and fry in butter or olive oil on medium heat for four minutes on each side. Serving Size: 6 fishcakesNumber of Servings: 6Recipe submitted by SparkPeople user ADELCASALE.

The nutritional information for Salmon and Haddock Fishcakes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 343.6

• Total Fat: 12.1 g
• Cholesterol: 81.8 mg
• Sodium: 345.6 mg
• Total Carbs: 24.3 g
• Dietary Fiber: 2.1 g
• Protein: 32.8 g