Fishy and Zesty Salmon Fishcakes, packed full of flavour, prefect as a Starter, or served with a side of Chips & tartar sauce.
Makes 8 - Approx. 184 Cal Per Fishcake
Ingredients (Makes 8 - Approx. 184 Cal Per Fishcake)
400g Potatoes (Peel and Cubed)
300g Salmon
1 Tbsp Chopped Dill
1 Tbsp Chopped Parsley
Zest of ½ lemon
1 Tbsp Ketchup
1 Tsp English Mustard
3 Tbsp Plain Flour
1 Large Egg (Beaten)
100g Dried Breadcrumbs
Sea Salt
Pinch Freshly Ground Black Pepper
Lemon Wedges (To Serve)
Method
Bring a Pan of Water to the Boil, add the potatoes and a pinch of Salt and boil for 12-14 minutes, Drain and leave to steam-dry for 10-12 minutes.
Whilst the potatoes are drying, Place the Salmon on a Baking Tray and season with a pinch of Sea Salt & Black Pepper and cook under a medium grill for 7-8 minutes, leave to cool for 2-3 minutes before braking up into large flakes, then placing back under the grill for another 2-3 minute, keeping an eye on it so it doesn’t overcook.
In a large bowl, Add the Potato and Mash, then add the Dill, Parsley, Lemon Zest, Ketchup, Mustard, a pinch of Sea Salt & a Pinch of Black Pepper and mix together.
Add the salmon, and carefully combine into the Mash Mix. (take care not to break it up too much).
Shape into 8 fishcake shapes.
In 3 Separate Bowls, put the Flour in one, Egg in another and Breadcrumbs in the 3rd, dip the cakes into the flour, dip in the egg then coat in breadcrumbs, coating thoroughly at each stage.
Heat oil in a frying pan, over a Medium heat cook the fishcakes for 5-6 minutes each side until deep golden and heated through.
Place on a Baking Tray and grill for 5-6 Minutes on each side under a Medium Grill.
Serve with Salad and lemon Wedges and Enjoy.