The best salmon fish cakes
The best salmon fish cakes
A fail-safe recipe for a speedy fish supper - flaked salmon flavoured with parsley, dill and some secret ingredients
- Prep: 20 mins
Cook: 15 mins - Serves 4
- Easy
Ingredients
- 450g floury potatoes, cut into chunks
- 350g 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 egg, beaten
- 100g dried breadcrumbs
- 4 tbsp sunflower oil
- salad, to serve
Method
-
Heat the grill. Place the potatoes 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 the salmon and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
-
Mix the potato, ketchup, mustard, zest, herbs and some seasoning. Lightly mix in the salmon, taking care not to break it up too much. Shape into 4 large fish cakes.
-
Put the flour, egg and 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 the 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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