Salmon fishcakes = really nice, I used tinned red salmon, missed out the lemon instead I added some steamed spring onion and served with mushy peas a few sw chips and a dollop of ketchup
Pete?s Salmon Fishcakes
Serves 4
Ingredients
400g potatoes/ 2 large potatoes (ff)
140g fresh salmon/ 2 salmon fillets (ff)
1 handful of parsley
1 lemon (ss)(sff)
Method
Peel and cut the potatoes and boil them in salted water in a large saucepan, after 10mins put a bamboo steamer or a colander, on top of the saucepan, with the salmon in it, seasoned with salt & pepper, if using a colander cover with cooking foil to allow the salmon to steam. Cook for a further 10 mins.
When the potatoes and the salmon are cooked then remove the salmon, flake it and remove the skin, and place in a grass dish, drain the potatoes and then return to the pan, mash and allow to cool.
Add the potatoes, lemon rind & juice, parsley and salt & pepper, scup up in your hand a portion of the mix and form into a fishcake, adjusting them to a size that suits you.
Place into a fridge to allow them to stiffen.
Spray a frying pan with Fry Light and cook until browned, turn over and repeat.