Fishcakes with Wood Sorrel Salad and Dressing

Salmon Fishcakes with Wood Sorrel Dressing

Common Wood-sorrel Oxalis acetosella is one of my favourite wild foods , food in woods it small white flowers with pink streaks. The leaves have a lemony acid taste , I found plenty of growing in the the woods on Saturday.

Once picked wood sorrel has lovely bright pink stems beautiful and
delicious in salad, once cooked the sorrel loses its punch so I think
it’s best in salads or dressings however tonight I tried sorrel cooked
in the fishcakes, raw in salad and as flavouring in the dressing.

Wood Sorrel

I mixed plenty of sorrel leaves into the salad leaves ( grown in the garden) and the dressing and they really do pack a lemony acidic punch in both the salad and the dressing . Couldn’t taste then a great deal in the fishcakes which were delicious nontheless crunchy edges light fluffy potato and delicious salmon.

A perfect light dinner for a Sunday night


Salmon Fishcakes

300g of floury potatoes cut
200g of skinless salmon fillets
1 handful of wood sorrel
1 small bulb of wet garlic
1 tbsp of butter
Salt and pepper

To coat

100g of breadcrumbs
1 egg

  1. Boil the potatoes in salted water until soft
  2. Steam the salmon above the potatoes for the final 3 minutes
  3. Mash the potatoes with plenty of salt and pepper
  4. Mix in the salmon , wet garlic, sorrel
  5. Shape the mixture into cakes with your hands about 1.5 cm thick 5cm across
  6. Lay the cakes on a baking sheet and refridgerate for at least  20 minutes
  7. After the cakes come out the fridge dip each first into beaten egg then roll into the breadcrumbs.
  8. Returns to a baking sheet and either fry in sunflower oil or bake at 190degC for 30 minutes.

Sorrel Dressing

2 tbsp of white wine vinegar
1 clove of garlic
2 tbsp of olive oil
3 tbsp of chopped wild sorrel
1 tsp of wholegrain mustard

Mix together the dressing ingredients

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This entry was posted in May, Summer, Wild Food. Bookmark the permalink.

4 Responses to Fishcakes with Wood Sorrel Salad and Dressing

  1. gattina says:

    What you discribed the taste of sorrel leaves sounds wonderful, I can imagine this dressing going perfectly with the fish cakes.
    And Becky, splendid photography too!

  2. Wendy says:

    Got lots of sorrel growing in my garden and adore fishcakes. Shall definitely try this out.

    I’ve tagged you for a meme, btw. No pressure, of course! 🙂

  3. Tammie says:

    Ummm, this sounds wonderful. You have me wondering if we have sorrel around here. I know it grows by the coast, but I am far from there! Thank you for the recipe.

  4. Pingback: Raw Asparagus Mimosa with Sorrel Leaves « Girl Interrupted Eating

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