These salmon fish cakes are very easy to put together and, as they can be frozen, are always a good standby for a light supper or a special lunch.
Salmon Fish Cakes
4 servings for a light supper and 6 for a lunch
- Preparation time: 20 minutes
- Refrigeration time: 15 minutes
- Cooking time: 30 minutes
- 340 g (12 oz) potatoes, peeled and cut into equal sizes
- 25 g (1 oz) butter
- 2 x 213 g cans red Pacific salmon
- 1 tbsp fresh parsley, chopped
- salt and pepper
- milk to bind
- 1 egg, beaten
- 50 (2 oz) fresh breadcrumbs
- oil for frying
- Put the potatoes in a pan of boiling, salted water and cook until tender, about 20 minutes. Drain.
- Cream the potatoes with the butter. Drain the salmon, removing any bones and skin and then mix into the potatoes with the parsley. Season to taste and bind with a little milk. Shape into 8 cakes for a light supper or 12 for a lunch. Chill for 15 minutes to firm up.
- Put the egg in a shallow bowl and spread the breadcrumbs over a plate. Dip the fish cakes in the egg and then coat with the breadcrumbs. (You may need more egg and breadcrumbs if you are making 12)
- Heat a little oil in a pan over a gentle heat and cook the cakes for about 5 minutes until golden brown. Turn and cook for a further 5 minutes. Garnish with parsley.
- To freeze
- After they have been coated with the egg and breadcrumbs, open freeze them until hard then pack in a container, seal and return to the freezer. To thaw, place on a tray, cover loosely, and leave at room temperature for about 3 hours. Cook as above.