Salmon fish cakes
Prep time
Cook time
Total time
Author: Cat (Waitrose Kitchen, Apr 2011, p100)
Recipe type: Main
Serves: 4
Ingredients
- 300g skinless salmon fillets
- 450g mashed potato
- 30g cornichons, chopped
- 1tbsp capers, rinsed and chopped
- ½tsp English mustard powder
- 2tbsp flat-leaf parsley, chopped
- 80g soft white breadcrumbs
- 3tbsp plain flour
- 1 egg, beaten
- 2tbsp olive oil
Instructions
- 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.
- 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.
- 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
