These tasty little morsels are great as a special/weekend breakfast, healthy lunch or wholesome starter. I make breadcrumbs out of any leftover white bread from the weekend and process with lemon zest, seasoning and whatever herbs I have at the time – these are perfect for this type of dish.
As you’ll need to buy parsley and dill, there will be enough left (presuming you buy in bunches) to make a spring pesto or with a little white wine, chopped cherry tomatoes and extra salmon – you have a great little pasta dish for the evening or day after.
I’ll be making these plenty throughout my life, they tick all the boxes you’d want a fish cake to tick – so flavoursome, chunky bits of salmon, soft and fluffy with herbed crumbs encasing the delicate treasure within. Mix up the herbs, if you have chives or any leftovers, these should also work nicely.
Ingredients – Makes 3 large-ish cakes, could serve 4 as a starter
- 260g floury potatoes
- 200g salmon
- 2 tsp tomato ketchup
- 1 tsp English mustard
- Zest of half an un-waxed lemon and quartered to serve
- 1 tbsp chopped parsley
- 1 tbsp chopped dill
- 2 tbsp plain flour
- 1 egg, beaten
- 100g breadcrumbs (preferably homemade)
- 4 tbsp of oil
- Poached eggs / bacon / watercress or whatever you like to serve
First bring a pan of salted water to the boil. Peel your potatoes and chop roughly into big chunks. Boil for about 15 minutes until tender then leave in a colander to dry and cool.
Season salmon, drizzle with a little olive oil and place under a hot grill for about 10 minutes until just cooked through. Let it cool and break into large flakes.
Mash your potatoes well then mix in the ketchup, mustard and plenty of seasoning before carefully stirring through the salmon also. Shape your mixture into chunky burger shapes.
Put the flour, egg and breadcrumbs in three separate shallow bowls/plates and season the flour generously.
Take 1 cake at a time and coat well in flour (dust off any excess) before coating in egg and then breadcrumbs.
Refrigerate until needed then heat oil in a frying pan over a low- medium heat and fry fish cakes for about 3 minutes on each side (making sure not to let them burn). Serve with whatever you fancy, I like a peppery bed of watercress or rocket, poached eggs, lemon wedges and an extra sprinkle of fresh dill and cumin salt.