The great thing about making your own fish cakes - aside from the fact the homemade ones are delicious - is that you know exactly what goes into them. This means that they won't contain the nasty additives you find in many shop-bought ones.
Fish cakes - serves 4
Ingredients for fish cakes
- 300g potatoes
- 100g boneless salmon fillet, with skin on but scales removed
- 1 egg
- 1 lemon
- Fresh parsley to taste
- 1 tbsp plain flour
- Olive oil
Instructions for making fish cakes
- Peel the potatoes and cut them into even chunks
- Place in a large pot of warm salted water and bring to the boil
- Rub the salmon fillet with olive oil and a little salt and pepper
- When the potatoes are half cooked, steam the salmon over the top of them. Turn the heat down and cook for 10 minutes
- Drain the potatoes and let them steam dry for one minute
- Finely chop the parsley leaves
- Mash the potatoes
- Remove the skin from the salmon
- Put the potatoes into a bowl and flake the salmon onto them, adding the flour
- Add the egg, chopped parsley and salt and pepper
- Finely grate the lemon zest in
- Mix thoroughly
- Lightly flour a plate and form the mixture into four cakes, dusting them with flour as you go
- Place in the fridge for one hour to harden
- Add some olive oil to a pan over medium heat
- Cook the fish cakes for around four minutes on each side
