Recipe from: 3/1/2004 12:00:00 AM

Ingredients 13
Servings 4
Time 30 minutes


  • 600
    fresh salmon
  • 600
  • 4
    large potatoes, cooked, peeled and mashed
  • salt and freshly ground black pepper
  • 2
    red onions, peeled and grated
  • 4
    garlic cloves, crushed
  • 30
    Italian flat-leaf parsley
  • pinch grated nutmeg
  • 2
    eggs, beaten
  • 2
    lemons, the juice
  • 1
    lemon, grated peel
  • breadcrumbs for coating
  • sunflower oil for frying


about 30 minutes
Place the fish in a large container, pour over plenty of hot water and cover.
Leave for 20 minutes.
Break off big pieces into a big bowl.
Add the cooked and mashed potato to the fish together with the remaining ingredients, except the breadcrumbs and oil.
Mix very gently, trying all the time to keep the mixture chunky.
Spread the breadcrumbs out on a flat surface.
Shape the mixture into 12 cakes and dip them in the breadcrumbs.
Heat a little oil in a frying pan.
Fry the fishcakes gently, for about six minutes on each side, or until golden brown.
Drain on paper towel.

Read more on: fish/seafood  |  shallow-fry

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