A recipe from BBC Good Food.
Ingredients
- 450 g floury potatoes cut into chunks
- 350 g salmon about 3 fillets
- 2 tsp tomato ketchup
- 1 tsp English mustard
- zest ½ lemon plus wedges to serve
- 1 heaped tbsp chopped parsley
- 1 heaped tbsp chopped dill
- 3 tbsp plain flour
- 1 free range egg beaten
- 100 g dried breadcrumb
- 4 tbsp sunflower oil
- salad to serve
Servings:
Instructions
- Heat the grill. Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
- Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
- Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.Shape into 4 large fish cakes.
- Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
- Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through. Serve with salad and lemon wedges.
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