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An alternative to the other fishcakes recipe, this one is a little bit firmer but just as nice.

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  • 300 g potatoes
  • peeled and cut into large chunks
  • 225 g salmon fillets
  • milk
  • 1 bay leaf
  • 1 lemon
  • chopped parsley
  • 2 spring onions
  • chopped
  • 100 g white bread
  • crusts removed
  • 2 tbsps plain flour
  • 1 small egg
  • beaten
  • oil


servings 2
Level of difficulty Average
Preparation time 40mins
Cooking time 8mins
Cost Average budget


Step 1

Cook the potatoes in boiling salted water for 20 minutes until tender. Drain and tip back into the pan.

Step 2

While the potatoes are cooking place the salmon in a small pan with enough milk to cover. Add the bay leaf and a strip of lemon zest and then put on a medium heat and let it come to the boil. Boil for one minute and then cover with a lid and turn off the heat.

Step 3

Mash the potatoes with a masher, adding in 1 tbsp of the milk in which the fish was poached. Lift the fish out of it's pan and flake into a large bowl.

Step 4

Add the mashed potatoes, spring onions and parsley to the fish. Grate over some more lemon zest and mix everything together.

Step 5

Divide into 4 and shape each part into a patty (use flour to stop it sticking to your hands). Place on a plate and put in the fridge to firm up for up to 30 minutes.

Step 6

Put the bread into a blender and whizz into crumbs. Put these on a plate. Put the egg onto another plate and the flour on a third.

Step 7

Coat all of the cakes in the flour and then the egg and then the crumbs.

Step 8

Heat olive oil in a large frying pan and add the fishcakes. Cook for 3-4 minutes on each side, until both sides are golden.

Step 9

Serve with a salad and enjoy!

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