Haywards have come up with this lovely recipe for Salmon and Beetroot Fishcakes. Everyone loves Haywards pickles and although I hate to mention the 'Christmas' word so soon, on Boxing Day, leftover turkey with mashed potatoes just has to happen and without Piccalilli and Red Cabbage it's just not the same.
Fishcakes, recipe, beetroot
Fish, salmon, snack, lunch, dinner
English
Yield: 4

Salmon and Beetroot Fishcakes
You can also make a simple salad dressing by whisking together 1 tbsp lemon juice and zest and 2 tbsp olive oil, and season with salt and pepper.
ingredients:
- 2 x 567g tinned new potatoes, drained
- 2 x 189g tinned pink salmon, drained
- 1 tbsp curly parsley, chopped, or 2 tsp dried parsley
- 2 tbsp lemon juice, plus zest and lemon wedges, to serve
- 2 eggs - free range of course
- 4 slices of Haywards Baby Beetroot, rinsed and chopped
- Plain flour, for dusting and coating
- 100g breadcrumbs
- 6 tbsp vegetable oil
- Black pepper
- Salad, to serve
instructions
- In a large bowl, mash the tinned potatoes with a potato masher. Add the pink salmon, parsley, lemon juice and zest and 1 of the eggs, and mix thoroughly.
- Season with pepper, then lightly mix in the chopped beetroot.
- Set out a bowl with the remaining egg (beaten) in it and a bowl with the breadcrumbs.
- Dust your hands with flour and shape the mixture into eight fishcake shapes, placing them on a plate, as you go. Coat the fishcakes with flour on the plate, then, one at a time, dip them in the beaten egg, coating thoroughly, and then coat them in the breadcrumbs. Place them back on the plate. Chill for at least 10 mins.
- Heat the oil in a frying pan and, when the oil is sizzling, add the fishcakes, cooking for 3-4 mins, then turn them over and cook for a further 3-4 mins. You may have to do this in batches, according to the size of your pan. Drain on kitchen paper then transfer to plates and serve with salad and lemon wedges.
Created using The Recipes Generator
Now for the Giveaway!
Haywards are giving readers of A Glug of Oil the chance to win a bundle of Haywards pickles as follows:
2 x Baby Beetroot
2 x Sweet Onions
2 x Red Cabbage
1 x Piccalilli
1 x Traditional Onions
1 x Mixed Pickle
How to Enter - Entries must be via the Rafflecopter widget:
Please note the prize can only be sent to the UK only. To see a short video on how easy it is to use Rafflecopter click here.
*Inappropriate comments will be deleted and entry/entries to the competition removed as will anyone that says they have left a blog post comment but really hasn't!
For information on how to find the URL of your tweet click here - Entries that do not show the URL of the Tweet will be removed.
There is one main way to enter and several ways to get bonus entries, including bonus daily entries.
Competition end time is as shown on the Rafflecopter widget along with the terms and conditions.
Traditional Picked Onions are my favourite. I love the fishcake recipe, I've not thought of cooking with pickled beetroot rather than fresh.
ReplyDeleteHas to be strong onions!
ReplyDeleteI like the beetroot!
ReplyDeleteAshleigh
The mixed pickle is scrummy
ReplyDeleteIt has to be the strong onions for me! Thank you x
ReplyDeletepiccalilli love it
ReplyDeletepiccalilli love it
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteI love beetroot
ReplyDeleteMy favourite is Sweet Pickled Onions
ReplyDeleteHas to be beetroot.
ReplyDeleteHazel Rea - @beachrambler
I love piccalilli - lovely on a sandwich with some Cheshire cheese.
ReplyDelete(sam fernley)
Red cabbage,I love it!
ReplyDeleteBaby Beetroot
ReplyDeleteI've never tried these before but the Beetroot sounds nice!!
ReplyDeletepurposedrivenlife4you(at)gmail(dot)com
love traditional onions :)
ReplyDeleteBaby beetroot. Straight from the jar :)
ReplyDeletei like beetroot :D
ReplyDeleteI like the sweet pickled onions
ReplyDeletePiccalilli - have had it every single Christmas since I was a little kid. Have it with boiling bacon and mash potato.
ReplyDeleteWhole gerkins for me!
ReplyDeleteI love traditional pickled onions and red cabbage :)
ReplyDeletebaby beetroot :) x
ReplyDeleteBeetroot
ReplyDeleteI love beetroot! And pickled onions and.....
ReplyDeletePickled Onions :)
ReplyDeletePickled onions x
ReplyDeleteSweet onions, lovely in salads.
ReplyDeletebaby beetroot
ReplyDeletegotta be gherkins
ReplyDeletehas to be picalili it is my very special treat at christmas
ReplyDeletepiccalilli yummy
ReplyDeleteThe sweet onion is my favourite
ReplyDeleteI love the beetroot
ReplyDeleteBaby Beetroot
ReplyDeletePickled Onions...my husband loves them and we use them all the time, not just at Christmas
ReplyDeletestrong pickled onions
ReplyDeletestrong pickled onions
ReplyDeletebaby beetroot
ReplyDeleteI love sweet onions !
ReplyDeleteI love baby beetroots x
ReplyDeleteI love sweet pickled onions!
ReplyDeleteit would have to be pickled onions
ReplyDeleteBeetroot
ReplyDeletebaby beetroot
ReplyDeleteMy favourite would have to be the Baby Beetroot - I'll often have these with salads, with savoury rice dishes, in sandwiches and rolls with ham & humous, and have been known to just snack on them! The small sweet onions are also quite good.
ReplyDeletei like all hayward products,especially crunchy pickled onions.
ReplyDeletePicallili
ReplyDeleteBeetroot
ReplyDeletePiccalilli yummy
ReplyDeleteThe Traditional Pickled Onions. I can just eat these out of the jar.
ReplyDeletePiccalilli has always been my favourite. I even have at times sat eating it straight from the jar. Other brands are okay but Haywards is by far the best.
ReplyDeleteNever had a Haywards as i normaly a shops brand.
ReplyDeleteHaywards Pickled Onions
ReplyDeleteSweet pickled onions
ReplyDeleteBeetroot, i eat it straight out of the jar x
ReplyDeletesweet pickled onions and the beetroot
ReplyDeleteI love Picalilli, my Husband loves mixed pickles and insists that they have to be Haywards
ReplyDeleteBeetroot
ReplyDeleteGot to be strong onions!!!
ReplyDeleteThe Traditional pickled onions!
ReplyDeleteSweet pickled onions
ReplyDeleteLove the Strong onions
ReplyDeletestrong onions
ReplyDeleteSweet Pickled Onions
ReplyDelete