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Salmon Fishcakes

Rozanne fish cakes        Pix Ronan Lang/Feature File

Serves 4

450g potatoes, peeled and cubed
approx. 300g cooked or tinned salmon (a little less
is fine)
30g butter
100ml milk
4 spring onions, finely chopped
salt and pepper
2 tbsp chopped fresh parsley
1 tbsp sour cream, crème fraîche or mayonnaise
30g + 1 tbsp plain flour
3 eggs
50g panko breadcrumbs
sunflower oil, for frying
lemon wedges, to serve
green salad, to serve

Method:

  • Boil or steam the potatoes for 10–15 minutes, until just soft. Drain very well to avoid soggy potatoes and overly wet fishcakes, then transfer to a large bowl.
  • If you are using tinned fish, allow it to drain very well in a sieve.
  • Melt the butter and milk together in a small pot. Add the spring onions and cook for 3 minutes. Season well, then stir in the parsley, sour cream and 1 tablespoon of flour. Add to the hot cooked potatoes and mash until smooth. Once the potatoes have cooled a little, mix through 1 egg, well beaten. Lastly, stir through the fish until roughly mixed to ensure a bit of texture.
  • Dust a work surface or chopping board with a little flour and shape the mixture into 4 flattish discs about 5cm thick. Put the 30 grams of flour in a shallow bowl. Place the remaining 2 eggs in a shallow bowl and beat well. Put the breadcrumbs in a separate shallow dish. Dip the fishcakes first in the flour, then in the beaten egg, then press into the breadcrumbs.
  • Chill for 30 minutes on a baking tray lined with baking parchment to help them keep their shape when you fry them. These can also be frozen once completely chilled – wrap very well in clingfilm, then freeze in a plastic freezer bag.
  • Heat a little sunflower oil in a pan and cook the fishcakes for 5 minutes on each side. If you have made them too large to heat right through, pop them into the oven until they are piping hot.
  • Serve with lemon wedges and a green salad.

The Ish Factor:
Tinned salmon is often overlooked as an option for including more oily fish in your weekly menu. It comes cooked and packed in brine, similar to tinned tuna. As it is quite flaky, it is best used in recipes such as fishcakes and pâtés, where it doesn’t have to look its beautiful best. It’s also good for salmon and leek quiches, salads and pasta dishes or as a baked potato topping with sour cream and plenty of fresh dill or chives.

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