Salmon Fish Cakes
Yield: 4 servings
420g can salmon, drained and flaked
600 g potatoes, mashed and cooled
1 tablespoon plain flour
2 tablespoons tartare sauce
1 lemon, zest and juice
2 tablespoons parsley, chopped
1 egg, beaten
110 g breadcrumbs
oil, for frying
Mix the salmon, potatoes, flour, tartare sauce, lemon, parsley and
seasoning in a bowl. Shape into eight balls and then flatten into
cakes. Refrigerate for 45 minutes.
Dip the cakes into the beaten egg and into the breadcrumbs ensuring
they are coated.
Heat the oil in a frying pan on a medium heat. Fry until crisp
and golden, about 5 minutes each side. Drain on kitchen paper
and keep warm until the whole batch is ready.