The best salmon fishcakes

A fail-safe recipe for a speedy fish supper.
 
recipes,shallow-fry, fish
Image by:
Recipe from: 07 July 2015
Preparation time: 15 min
Cooking time: 15 min
 
 

Ingredients

 
  • 104
    g
    sachet instant mashed potatoes
  • 400
    ml
    boiling water
  • 440
    g
    can pink salmon, skin and bones removed
  • finely grated zest of 1 large lemon
  • 30
    ml
    chopped parley
  • 2
    eggs
  • 100
    ml
    flour
  • 150
    ml
    dried breadcrumbs
  • sunflower oil for frying
  • potato wedges and green salad, to serve
  • lemon wedges, to serve
Servings: Change Serving
 
 

Method

 
Add the boiling water to the potato. Stir, ensuring no dry powder remains. It should be crumbly, not creamy.
Stir the fish and zest into the potato. Add salt and pepper to taste. Cool slightly, then stir in the parsley and one egg.
Form the mixture into cakes and coat with flour. Beat the remaining egg and brush over the cakes. Coat with breadcrumbs then shallow fry in medium-hot oil. Turn the cakes and fry until golden. Drain on absorbent paper. Serve with potato wedges, salad, and lemon wedges.

Text and image:
Ideas magazine

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Read more on: fish  |  shallow-fry  |  recipes
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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