Salmon fishcakes
DinnerFamilyFish
Salmon fishcakes
Golden salmon and potato fishcakes make a comforting supper with a squeeze of lemon.
- Prep
- 20 min
- Cook
- 30 min
- Serves
- 4
- Level
- Easy
Gather
Ingredients
- 600 gpotatoes, peeled and chopped
- 300 gsalmon fillets, skinless and boneless
- 1lemon, zested and cut into wedges
- 2 tbspparsley, chopped
- 1egg, beaten
- 40 gplain flour
- 80 gbreadcrumbs
- 2 tbspvegetable oil
Make
Method
- 1.
Boil the potatoes for 15 minutes until tender. Drain, allow to steam dry, then mash and leave to cool.
20 minutes - 2.
Meanwhile, put the salmon in a shallow pan with enough water to nearly cover it. Simmer gently for 8–10 minutes until opaque and easily flaked, then drain and flake.
10 minutes - 3.
Fold the salmon, lemon zest and parsley into the cooled potato. Shape into eight fishcakes.
8 minutes - 4.
Put the flour, egg and breadcrumbs in separate shallow bowls. Coat each fishcake in flour, then egg, then breadcrumbs.
7 minutes - 5.
Heat the oil in a large frying pan. Fry the fishcakes for 4–5 minutes on each side until golden and piping hot throughout, working in batches if needed. Serve with lemon wedges.
10 minutes