Salmon fish cakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 300g skinless salmon fillets
  • 450g mashed potato
  • 30g cornichons, chopped
  • 1tbsp capers, rinsed and chopped
  • 1/2tsp English mustard powder
  • 2tbsp flat-leaf parsley, chopped
  • 80g soft white breadcrumbs
  • 3tbsp plain flour
  • 1 egg, beaten
  • 2tbsp olive oil
Instructions
  1. Place salmon in shallow dish and cover with boiling water. Cover with clingfilm and leave for 12-15mins until fish is cooked and can be flaked. Meanwhile, mix cold mashed potato with cornichons, capers, mustard, parsley and 3tbsp breadcrumbs.
  2. Remove fish from water and dry well with kitchen paper, then break into large flakes, season and gently mix into potato. Form mixture into 4 patties and dust both sides with plain flour. Dip patties into egg before coating in remaining breadcrumbs.
  3. Heat 1tbsp olive oil in large frying pan over medium heat. Fry fish cakes on one side for 4-5mins until golden then turn over, add remaining oil to pan and fry for another 4-5mins. Serve with lemon wedges.
Nutrition Information
Calories: 324 Fat: 20g Saturated fat: 5.4g Carbohydrates: 17.9g Sugar: 1.2g Salt: 0.66g Fibre: 2.1g Protein: 19.3g
Recipe by tasty at http://tasty.haribotech.co.uk/?p=798