FISH CAKES

SALMON FISHCAKES

This is a recipe that I use a lot, you can vary the fish, but we like to use either salmon or cod for these.  They do freeze very well, so you can always have some in the freezer on standby!

I prefer to make these in the morning, so they then have the rest of the day to firm up in the fridge before cooking.

Ingredients:

450g potatoes - approx.

350g salmon/cod – about 2 or 3 fillets

2 tsp tomato ketchup

1 tsp mustard – I like to use grain mustard

Zest ½ lemon, plus wedges to serve   

1 heaped tbsp chopped fresh parsley

1 tbsp of horseradish or if you don’t have any, I sometimes add tartare sauce

3 tbsp plain flour

1 egg, beaten

400g dried breadcrumbs

4 tbsp oil

Salad, to serve

Place the potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for around 20 mins or until tender. Drain and leave to steam-dry.  You can either mash them or use a ricer as I do to make sure you do not have lumpy potato!

Meanwhile, season the fish 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 mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley and some seasoning. Lightly mix in the fish, taking care not to break it up too much.

Shape into fish cakes, up to you how big you want them.

Put the plain flour, beaten egg and 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.  Place in the fridge until firm.

Heat 4 tbsp 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.