- Serves: 6
- Cook Time: 30 minutes
- Prep Time: 30 minutes plus chilling
- Effort: medium
- 85 g stale wholemeal bread
- about 600g cooked wild salmon
- about 300g cooked potatoes, mashed without milk and butter
- handful of flat leaf parsley, chopped
- 2 eggs, beaten
- 3-4 tbsp vegetable oil or olive oil
- freshly ground salt and black pepper
- crème fraîche tartare, to serve
1. Preheat the oven to 150C/130C fan/gas 2.
2. Cut the bread into small squares and place on a baking tray. Put in the oven for 15 minutes until dried out. Tip into a food processor and whizz to make crumbs.
3. Roughly mash the salmon with the potato, so it still has coarse textured flakes and is not a homogenous purée. Mix in the parsley and season with salt and freshly ground black pepper.
4. Shape the mixture into twelve flat cakes, about 2cm thick. Place them on a large plate and cover with cling film. Leave in the fridge for an hour or two to firm up, or longer if convenient.
5. Tip the beaten eggs onto a large flat plate, and spread the dried breadcrumbs on another. Dip the fishcakes first in the egg, turning to coat both sides, then in the breadcrumbs making sure the sides are well crumbed too. Place the coated cakes on a third large plate.
6. Heat a shallow film of oil in a large frying pan over medium heat. Add the fishcakes, in batches if necessary, and fry for 4 minutes or so on each side until golden brown. Drain on paper towel.
7. Serve with a dollop of tartare sauce.
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