Salmon Fish Cakes

Name: Salmon Fish Cakes
Yield: Serves Four
Ingredients: parsley sauce; 1 tablespoon chopped parsley; squeeze of lemon juice; 15 g/½ oz butter, melted; salt and freshly ground black pepper; oil for frying; beaten egg; dried white breadcrumbs; 1 egg, beaten; 225 g/8 oz flaked cooked salmon or 1 (212-g/7½-oz) can salmon; salt and freshly ground black pepper; 225 g/8 oz cooked mashed potato; 225 g/8 oz flaked cooked salmon or 1 (212-g/7½-oz) can salmon

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Salmon costs so much these days this recipe has no right to be in the Cheap Starters section. However, it does occasionally happen that there is a single portion of left-over salmon in the fridge, or a can on the shelf. But any fish will do.

Ingredients

225 g/8 oz cooked mashed potato
225 g/8

Fish course
Leftovers
Starter
Pescatarian

Method

Mix the potato and fish together and season well. Stir in the melted butter, lemon juice, chopped parsley and enough of the egg to bind the mixture together so that it is soft but not sloppy. Allow to cool.

Flour your hands well and shape the mixture into flat fish cakes about 2.5 cm/