1 KG salmon fillets  Buy Online
2 KG potatoes, peeled and cut into chunks
1 knob of butter
1 handful fresh curly parsley, chopped
1 dusting plain flour
1 drizzle olive oil
4 helpings tartar sauce (to serve)
4 lemon wedges (to serve)

Salmon Fishcakes - Serves 4

Method


First, prepare the mashed potato. Boil the potatoes in a pan of salted water for about 15 minutes until soft, then drain well and mash. Add the knob of butter, and mash again until smooth. Set aside.


Put the salmon in a large frying pan, and cover with water. Simmer for 5–8 minutes until the fish turns opaque. Remove with a fish slice, and put on a plate. Leave to cool for a minute or two. Using your fingers, flake the fish into pieces.


Gently mix the fish with the mashed potato. Add the parsley, and season well with salt and black pepper. Take a small handful of the mixture, roll into a ball, and flatten into a cake. Continue until all the mixture has been used – there should be enough for 2 fish cakes per person. Dust the fish cakes with a little flour.


Heat just enough vegetable oil for shallow-frying in a non-stick frying pan over a medium heat. Cooking a few at a time, fry the fish cakes for about 5 minutes on each side until golden. Serve hot with tartar sauce and lemon wedges with a choice of vegetables or fresh salad.




Why not try the following Salmon Recipes

Salmon with Lemon Capers & Rosemary Salmon in a Whisky Sauce Cooked Herb Salmon Fillets Poached Salmon with Grapefruit and Basil Sauce
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