Fish Cakes
Simple but great. Taken from "The Salmon Cookbook" by Tessa Hayward and in association with the Shetland Salmon Farmers’ Association.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fresh Salmon,Fillet | Main | Fry | Less than 30 minutes |
Ingredients
- 300g (10oz) cooked salmon, flaked
- Herbs and seasoning, to taste
- 300g (10oz) cooked potato, mashed
- 1 egg
- flour, fresh breadcrumbs
Method
Mix together while fish and potato are still warm. Lightly beat the egg and stir into mixture. Season. Spread out on to a piece of silicone paper and chill for at least 2 hours.
Shape the mixture into fish cakes and dip them first in the flour, then into egg and finally into the breadcrumbs. Pan fry for 3 minutes each side until crisp.
