Fish and Seafood Recipes -
Salmon Fish Cakes
Recipe
Fish and Seafood
Recipes
-
Salmon Fish Cakes Recipe
Ingredients
Serve
4
250 g/8 oz cooked, mashed potatoes
500 g/1 lb cooked salmon, boned and flaked
few drops
Tabasco sauce or 1/2
teaspoon cayenne pepper (optional)
1-2 tablespoons lemon juice
2 tablespoons finely
chopped parsley
1 large egg yolk, beaten
plain flour, for dusting
1
large egg, beaten
125-175
g/4-6
oz fresh white breadcrumbs
1
tablespoon oil
50 g/2 oz butter
salt and pepper
To
serve:
Fresh Tomato
Sauce
4 lemon wedges
Method:
Combine the potatoes, flaked fish, Tabasco sauce
or
cayenne pepper,
if using, lemon juice and parsley in a
large bowl and season well with salt and pepper.
Mix
well to combine. Bind with the egg yolk. Turn
the mixture on to a lightly floured surface and form
into a thick roll about 28
cm/11 inches
long and 5 cm/2 inches thick.
Cut into
8
even-sized pieces and shape each into a neat cake
6
cm/2 1/2
inches in diameter and 1.5 cm/3/4 inch thick.
Dip the cakes in the beaten egg and coat evenly with
breadcrumbs.
Heat the oil and butter in a frying
pan. Add the fish cakes and fry for about 5 minutes
on each side until they are crisp, golden and very
hot.
Drain well on absorbent kitchen paper and serve
with fresh tomato sauce and lemon wedges.