Salmon Fish Cakes
Salmon fish cakes make a great appetizer or main dish.
Prep Time: 15M
Cooking Time: 30M
Serves: Serves 4
- 2lb (900g) baking potatoes, peeled and cut into chunks
- 1 tbsp butter
- 2lb (900g) skinless boneless salmon
- handful of curly parsley, finely chopped
- flour for dusting
- vegetable oil for frying
- sea salt and freshly ground black pepper
- tartar sauce
- lemon wedges
- First, cook the mashed potatoes. Boil the potatoes in a saucepan of salted water for about 15 minutes or until soft, then drain well and mash. Add the butter, and mash again until smooth. Set aside and keep warm.
- Put the salmon in a large frying pan and cover with water. Simmer for 5-8 minutes until the fish turns opaque. Remove and cool on a plate for 2-3 minutes. Using your fingers, flake the fish into pieces.
- Gently mix the fish with the mashed potatoes. Stir in the parsley, and season well with salt and pepper. Form the mixture into 8 equal balls, then flatten them lightly into patties. Dust the fish cakes with a little flour.
- Over medium heat, warm just enough oil to cover the bottom of a nonstick frying pan. Working in batches, cook the fish cakes for about 10 minutes, turning once, until golden. Serve hot with tartar sauce and lemon wedges.
- You can always substitute white fish for the salmon.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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