Ingredients (serves 2):
- 300 grams potatoes
- 100 grams salmon fillet
- 1 teaspoon of dried parsley
- 1 egg
- 1 lemon
- Olive oil
- 1 tablespoon plain flour
Bring a pan of lightly salted water to the boil and put the potatoes on to boil after peeling them and chopping them up into smaller pieces to help them cook quicker. Half way through the cooking of the potatoes rub olive oil over the salmon fillet(s), place them into a colander and put the colander over the pan with the potatoes in. Cover the colander with foil and let the salmon steam cook. Once both the salmon and potatoes are cooked remove the salmon from the colander and drain the potatoes then return them to the pan. After a couple of minutes mash the potato up until smooth. Remove the skin from the salmon and flake it into the potato along with the flour, egg, parsley and a good grind of salt and pepper. Grate over some lemon zest and mix the ingredients together well.
To make the fishcakes, lightly flour a plate and then with a little flour on your hands grab a ball of the salmon and potato mix and form into a 2cm thick circle. Place onto the floured plate and repeat until the mixture is gone. Heat a pan up and pour in some olive oil. Fry the fishcakes for 3-5 minutes either side until lovely and golden brown. You can serve them with chips, potatoes, salad, veg etc.
0 Comments.