These Pie Maker Salmon and Potato Fish Cakes are golden, savoury pies filled with flaky salmon and creamy potato. Easy to make in your pie maker – perfect for lunch, dinner or meal prep.
Ingredients
800g Low GI/Low Carb new potatoes, peeled, chopped (see tip)
1½ cups frozen peas and corn
2 eggs, lightly beaten
½ cup dry breadcrumbs
1 lemon, zest finely grated & juiced
¾ cup garlic aioli
⅓ cup chopped spring onions
210g can red salmon, drained, bones & skin removed
1 tbsp chopped parsley, extra leaves to serve
Olive oil cooking spray
Lemon wedges, to serve
Method
Boil, steam or microwave potatoes on high for 9 minutes or until tender when pierced. Drain, mash and cool for 10 minutes.
Boil peas and corn for 1 minute. Drain. Combine peas and corn, cooled mash, eggs, breadcrumbs, lemon zest, ¼ cup of the aioli and spring onions in a large bowl. Flake salmon into pieces and add to potato mixture. Season to taste.
Shape into 12 x ⅓ cup-sized patties and place on a tray. Grease a 6-hole (⅓ cup) pie maker with oil spray. Place a patty into each hole and spray with a touch more oil. Close lid and cook for 10 minutes. Use a small heatproof spatula or fork to carefully turn over. Cook for a further 5 minutes until golden and puffed.
Turn pie maker off, remove patties, and repeat with remaining patties. Cover to keep warm.
Meanwhile, combine remaining aioli, 1-2 tablespoons of lemon juice to taste and parsley to make side sauce.
Serve fish cakes topped with a dollop of aioli for parties, or serve with a large side salad or mixed vegetables as a meal.
Tips & Hints
Use damp hands to shape patties to prevent stickiness.
Once cooked, patties can be frozen for up to 1 month.
If you don’t use low GI/low carb potatoes reduce the amount of dry breadcrumbs by half as there is more water content in Low Gi/low carb potatoes.
