The best Salmon Fish Cakes
A fail-safe recipe for a speedy fish supper - flaked salmon flavoured with parsley, dill and some secret ingredients.
A delicious economical lunch or supper.
Ingredients
450g floury potatoes , cut into chunks, boiled and mashed
350g salmon (about 3 fillets) OR 3 cans of salmon drained.
1/2 tsp crushed chili flakes
zest ½ lemon , plus wedges to serve
1 heaped tbsp chopped parsley
1 heaped tbsp chopped dill
3 tbsp plain flour
1 egg , beaten
100g dried breadcrumb
4 tbsp sunflower oil
Salt and freshly ground black pepper
buns or salad, to serve
Method
Heat the grill.
Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes. Flake canned salmon if using.
Mix the potato, 2 tsp tomato ketchup, chili flakes, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and the seasoning. Lightly mix in the salmon, taking care not to break it up too much.
Shape into 4 large fish cakes.
Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
Serve with on a roll with salad and lemon wedges.
