Name: Salmon Fishcakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: British
Ingredients: 3 oz stale wholemeal bread; 10 oz cooked salmon; 10 oz cooked cod; 10 oz cooked potato, mashed without milk or butter; Handful flat parsley, chopped; 2 eggs, beaten; 3 - 4 tbsp olive oil; Sea salt and black pepper to season; Creme fraiche to serve

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Fish cakes can be made with any type of fish, including whitefish. Here Salmon is used instead. You could also use tuna or use smoked fish. They are really versatile, so substitute the type of fish at will.

Serve these with tartar sauce or any pepper sauce or cocktail sauce. Add a green salad or steamed vegetables and chips!

Salmon Fishcakes

Yield: 6

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Salmon, cod and mash potatoes make up the base of these delicious fish cakes.

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Ingredients

3 oz stale wholemeal bread
10 oz cooked salmon
10 oz cooked cod
10 oz cooked potato, mashed without milk or butter
Handful flat parsley, chopped
2 eggs, beaten
3 - 4 tbsp olive oil
Sea salt and black pepper to season
Creme fraiche to serve

Instructions

Preheat the oven to 300F150C/gas 2.
Cut the bread into small squares and place on a baking sheet.
Put in the oven for 15 minutes until dried out.
Place bread in a food processor and process until you have breadcrumbs.
Roughly mash the salmon and cod with the potatoes, making sure you still have some course pieces of fish.
Mix in the parsley and season with salt and pepper.
Shape the mixture into 12 flat cakes, about 2in thick. Place them on a plate and cover with plastic wrap and leave in the refrigerator for and hour or two to firm up.
Beat the eggs and tip onto a plate. Spread the breadcrumbs on another. Dip the fishcake in the egg first, and then in the breadcrumbs, making sure they are they are thoroughly and evenly covered.
Place the finished cakes on a third plate.
Heat the oil in a large frying pan over a medium heat. Add the fishcakes, in batches if necessary, and cook for 4 minutes on each side or until golden brown.
Drain on a paper towel and serve immediately with a spoonful of creme fraiche.