450g Fresh Salmon 2 Cups of Fresh Salmon
Wedge of Lemon Wedge of Lemon
Small Bay Leaf Small Bay Leaf
Parsley Sprigs Parsley Sprigs
25g Butter 1/8 Cup Butter
1 Onion (finely chopped) 1 Onion (finely chopped)
450g Mashed Potatoes 2 Cups Mashed Potatoes
2 Tbls Chopped Fresh Parsley 1/8 Cup Fresh Chopped Parsley
Dried Breadcrumbs to coat Dried Breadcrumbs to coat
Butter and Oil to fry Butter and Oil to fry
Ground Black Pepper Ground Black Pepper
Preparation : 10 Minutes Cooking Time : 20 Minutes
Serves 4.
- Rinse the fish and cut it into medium sized pieces. Put it into a pan with the lemon, bay leaf, a few of the parsley sprigs and enough cold water to cover. Bring slowly to the boil, then reduce the heat and simmer gently for 5-7 minutes.
- When cool enough to handle, flake the fish and remove any skin and bones. Melt the butter in a large pan and add the onions cook gently for a few minutes, until softened but not coloured. Add the fish to the mashed potatoes and chopped parsley. Season to taste with the pepper.
- Turn the mixture out onto your work surface which has been generously covered with the breadcrumbs. Divide the mixture into eight pieces and form into flat cakes and coat them with the breadcrumbs.
- Heat a little butter with equal amounts of oil into a heavy bottomed Frying pan, add the fish cake (in batches in necessary) and fry until golden brown on both sides. Drain and serve straight away.
Variations: You could use any white fish or smoked fish instead of the salmon and you may prefer to use oatmeal instead of breadcrumbs.
Cook’s Tip: Don’t include more potato than fish otherwise the fishcakes will lack flavour. To make the Mashed Potato, cook the potatoes in salted boiling water for 20 minutes until tender, then drain well add a little milk and mash until smooth. This can be done the day before or using leftovers.
