Salmon Fishcakes

Prep Time: 0:20

Cook Time: 0:10

Serves: 4

Ingredients / Shopping List

250g cold mashed potato

50g Goats cheese

300g cooked salmon

50g smoked salmon

1 tblsp mayo

Salt and pepper

Coating:

1 small egg

50g plain flour

1 lemon

Oil for frying

Prep to Cook: Mixing bowl, 2 forks, tablespoon, large serving spoon, cereal bowl, frying pan, baking tray, shallow bowl, non stick paper, frying pan, fish slice

Prep: Flake up the mashed potato in a large mixing bowl

Add the skinned poached salmon pieces flaked up with fingertips

Dice the smoked salmon and add.

In a basin, mix the goats cheese, mayo and beaten egg

Pour over the potato mixture and use two forks to gently mix everything

Use a large serving spoon to get a portion of fishcake mix and shape it gently

Slide into a shallow bowl with some plain flour

Turn the fishcake over to coat both sides in flour.

Remove and place on non stick paper.

Chill for 30 minutes if possible

Heat oil in a frying pan until hot

Put in the fish cakes and fry until brown on one side and then the other

Lift onto kitchen paper and drain excess oil

Serve hot with lemon wedge and dressed salad.

Check it out!

Fishcakes are the perfect plan-ahead meal. Prepare extra mashed potato earlier in the week and save it in the fridge. Similarly poach salmon gently wrapped in foil with a little lemon. Assemble these fish cakes in advance and chill them. On the day cook and serve them straight from the frying pan with sour cream and chives, tomato salsa and tossed green salad.

Recipe Science

Cooks Know How: Most of the skills for fishcakes are done in advance because you boil and mash the potatoes, poach the salmon, mix, shape and coat the fishcakes. When you finally fry them off it is all about getting a crisp and golden surface and reheating the inside. Turn the fishcakes over carefully so they do not fall apart. Fishcakes are a healthy nutritional choice.