Simple Salmon Fish Cakes
Over a year ago
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Ingredients
- 300g skinless salmon fillets
- 450g cold mashed potato
- 1 shallot finely chopped
- 1tbsp capers, rinsed and chopped
- ½ tsp mustard powder
- 2 tbsp chopped flat leaf parsley
- 80g breadcrumbs
- 3tbsp plain flour
- 1 egg beaten
- 2tbsp olive oil
Accompaniment
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Description
The salmon can be replaced with any fish and a squeeze of lemon juice is always a good addition.
Method
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1
1 - Place the salmon in a dish and cover with boiling water. Cover with clingfilm and leave for about 15 minutes, until the fish is cooked.
2 - Mix the mash potato with the shallots, capers, mustard and parsley.
3 - Remove the salmon from the water and dry on a paper towel. Break into large flakes, season and gently mix into the potato.
4 - Split the mixture into four and make into round patties and and dust all over with flour. Dip into the beaten egg and coat with breadcrumbs.
5 - On a medium, heat 1 tablespoon of olive oil in a large frying pan and fry the fish cakes on one side for 4-5mins until golden. Add the remaining olive oil and turn the fish cakes over until golden.
6 - Serve with a leafy, lemon salad.
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