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Description (Some HTML is OK)
Tasty fish cakes with a refreshing edge.
Ingredients
Makes 0 servings
- 2 salmon fillets (12 oz)
- 12oz potatoes (e.g. Maris pipers)
- 2 eggs
- 8oz breadcrumbs
- Zest of 1 orange, 1 lemon and 1 lime
- 2 garlic cloves (finely chopped)
- A small bunch of parsley finely chopped
- A small amount of plain flour & 1 egg for the pane
Preparation
Zest the fruit and add to the breadcrumbs with the garlic and parsley.
Wash and peel the potatoes. Boil gently in salted water until tender.
Poach the salmon fillets in water until just cooked.
Then remove from the water and cool.
Mash the potatoes once cooked until smooth.
Add the eggs and season.
Flake the salmon and add to the potato mash. Shape into small fish cakes.
Pass fish cakes through a pane of flour, egg wash and breadcrumb mix
Shallow fry until golden.
Serve with a mixed salad and chilled glass of white wine.
This recipe makes 4-6 fishcakes depending on how big you make them. They freeze well also.
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