An alternative to the other fishcakes recipe, this one is a little bit firmer but just as nice.
- 300 g potatoes
- peeled and cut into large chunks
- 225 g salmon fillets
- 1 bay leaf
- 1 lemon
- chopped parsley
- 2 spring onions
- 100 g white bread
- crusts removed
- 2 tbsps plain flour
- 1 small egg
Level of difficulty Average
Preparation time 40mins
Cooking time 8mins
Cost Average budget
Cook the potatoes in boiling salted water for 20 minutes until tender. Drain and tip back into the pan.
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.
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.
Add the mashed potatoes, spring onions and parsley to the fish. Grate over some more lemon zest and mix everything together.
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.
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.
Coat all of the cakes in the flour and then the egg and then the crumbs.
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.
Serve with a salad and enjoy!
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