Salmon and Courgette Cakes (3-4)
Ingredients
Instructions
  1. Peel and slice the potatoes into large pieces, then boil in salted water until tender. Place the salmon on an oiled baking dish, season lightly and bake at 200C/gas mark 6 for 10-15 minutes, until it is just done.
  2. Coarsely grate the courgettes – ideally the same matchstick thickness as for a celeriac remoulade – place them in a colander set on a plate or dish and add a generous sprinkling of sea salt over the surface of the courgettes.
  3. Leave for 30 minutes until some of the juices have drained from them. Cut the spring onions into fine slices.
  4. Drain the potatoes thoroughly then mash smoothly with a potato masher .
  5. Squeeze the courgettes in your hand to remove any excess moisture. Using a little butter and oil, fry the courgettes, together with the chopped spring onions, until soft and golden, then fold into the potato. Gently fold in the fish, broken into large pieces, and check the seasoning.
  6. Pat the mixture, using lightly floured hands if necessary, into six small cakes then set them aside in the fridge for 30 minutes.
  7. Warm the oil and butter in a shallow, nonstick pan then place the fish cakes into the pan and leave them to cook, without moving them, until they have formed a thin golden crust on the underside.
  8. Turn carefully with a palette knife and let them cook for a further few minutes until golden. Lift them out and serve.