Serves 4
You can buy some excellent fishcakes in the supermarket. We like Scottish Salmon fishcakes by Sainsbury’s. or, if you want to make your own:
Ingredients
- 300g potatoes, peeled and chopped
- 300g cooked salmon
- Zest of 1 lemon
- 1 tablespoon mayonnaise
- Salt and pepper
- 3 tablespoons flour
- 1 egg beaten
- 100g breadcrumbs
- 1 tablespoon rapeseed oil
- Peas and guacamole to serve
Method
Utensils: Large frying pan and large saucepan
Boil the potatoes for about 15 minutes until cooked through. Drain well and mash. Stir in the zest of the lemon, the mayonnaise and a little salt and pepper. Flake the salmon and add to the mashed potatoes. Form into four large fishcakes.
Lay out the egg, flour and breadcrumbs in 3 separate bowls. Dip each fishcake into the flour, then the egg, then roll in the breadcrumbs.
Heat the oil in the frying pan. Fry the fishcakes for 3-4 minutes on each side until golden brown and heated through.
Serve with peas and guacamole.