Salmon fish cakes
450g floury potatoes,
cut into chunks
350g salmon (about
3 fillets)
2 tsp tomato ketchup
1 tsp English mustard
zest 1⁄2 lemon, plus wedges to serve
1 heaped tbsp chopped parsley
1 heaped tbsp chopped dill
3 tbsp plain flour 1 egg, beaten
100g dried breadcrumbs
4 tbsp sunflower oil salad, to serve
Method
2 tsp tomato ketchup
1 tsp English mustard
zest 1⁄2 lemon, plus wedges to serve
1 heaped tbsp chopped parsley
1 heaped tbsp chopped dill
3 tbsp plain flour 1 egg, beaten
100g dried breadcrumbs
4 tbsp sunflower oil salad, to serve
Method
1. Heat the grill. Place the
potatoes in a pan of water, bring
to the boil, cover and cook for
12-15 mins until tender. Drain
and leave to steam-dry, then
mash. Meanwhile, season the
salmon and grill for 5-6 mins
until just cooked. Cool for a few
mins, then break into large
flakes.
2. Mix the potato, ketchup, mustard, zest, herbs and some seasoning. Lightly mix in the salmon, taking care not to break it up too much. Shape into 4 large fish cakes.
3. Put the flour, egg and breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs. Heat the oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through. Serve with salad and lemon wedges.
Rating **
Source
2. Mix the potato, ketchup, mustard, zest, herbs and some seasoning. Lightly mix in the salmon, taking care not to break it up too much. Shape into 4 large fish cakes.
3. Put the flour, egg and breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs. Heat the oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through. Serve with salad and lemon wedges.
Rating **
Source