Salmon Fishcakes
Ingredients
- teaspoon parsley dried
- Squeeze of Lemon
- Tbls Philadelphia Cheese
- 1 Medium Onion finely chopped
- knob Butter
- Good squirt of Ketchup
- Season salt and pepper
- 1 small egg
- Breadcrumbs
- 3 medium size potatoes
- 250g -300g Fresh Salmon Fillet
Accompaniment
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Description
Simple, tasty & kids love em!
Oven baked too for a much better, healthier result
Method
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1
Skin, chop & boil the potatoes.
-
2
Whilst they are boiling cook your Salmon (flake once cooked).
-
3
Next finely chop the Onion, fry with a knob of butter & teaspoon dried parsley (a little more on the brown side than usual as this will release more flavour when mixed with the potato).
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4
Drain the boiled potatoes & cool (it important to leave them to stand for a good 10 mins so as much water evaporates otherwise you end up with a very sloppy mixture).
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5
Add the flaked Salmon, fried onion, scoop of Philadelphia cheese & good squirt of tomato ketchup to the COOLED potatoes, season, mash the whole mixture together, then form into approx 4 good sized fishcakes.
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6
Leave in the fridge for a good 30 mins.
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7
Once ready to cook remove from the fridge, brush with the beaten egg, roll in the breadcrumbs then cook in the oven at 180 for about 20 mins (you can shallow fry but find I get much better results from the oven).
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8
Serve with a squeeze of lemon, enjoy.
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