Fish Cakes
Crunchy on the outside and tender on the inside, these salmon and potato cakes are a delightful blend of flaked salmon, mashed potatoes, and a hint of lemon zest. Enjoy these flavorful cakes for a delicious seafood dish that is perfect for lunch or dinner.
— Constant Cookbook
Ingredients
- 200g tin of salmon , drained and flaked
- 200g mashed potato (use leftovers)
- 1 tbsp dill , chopped
- 1 lemon , zested
- 1 egg , lightly beaten
- flour for dusting
- oil for frying
- 1 tbsp capers , rinsed and drained
- butter
Instructions
- Make the tartare sauce: mix all the ingredients together and chill (you won’t need it all; leftovers keep for 3-4 days, covered, in the fridge and enliven any seafood dish).
- Preheat the oven to 150C/gas 2/fan 130C. Spread the crumbs over a baking sheet and dry in the oven for 10-15 minutes until pale golden, stirring halfway.
- At the same time, hard-boil one of the eggs. Cut the potatoes into chunks. Cook in boiling salted water for 10-15 minutes until tender. Drain well and mash with a fork.
- While the egg and potatoes are cooking, put the fish in a frying pan with just enough water to cover. Bring to the boil, reduce the heat, cover and simmer for 5 minutes until just cooked. Remove the fish with a palette knife and put on a plate. When it is cool enough to handle, carefully remove the skin and any bones. Flake the fish.
- Shell the egg and chop it. Carefully mix with the potato, fish, lemon zest, parsley, ½ tsp salt and a some black pepper. With floured hands, shape into 4 round cakes.
- Coat each cake in the egg, then the dried breadcrumbs. Reshape if necessary.
- Heat the oil in a frying pan and fry the cakes over a medium heat for 5 minutes on each side, turning once, until golden on both sides. Serve with the tartare sauce.
Yield
Serves 2
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