Salmon Fishcakes

Name: Salmon Fishcakes
Ingredients: 3 tablespoons flour; 1 egg, beaten with 1 teaspoon milk; 1 tablespoon grated parmesan; 150 g cold mashed potato; that’s to say about 1 baking potato cooked, mashed and cooled; 3 tablespoons dried breadcrumbs or matzo meal; 150 g drained tinned salmon; chopped zest of ¼ lemon, optional; good pinch paprika; oil for frying

Preparation info

Difficulty
Easy

Appears in

How To Eat

By Nigella Lawson

Published 1998

About

You can make variations of this recipe, either substituting tinned tuna or crabmeat or adding peas or sweetcorn or chopped spring onion, but it stands as a useful blueprint. I find it easier to make the fishcakes in advance, store them in the freezer and then cook from frozen. Bought matzo meal is better than bought breadcrumbs.

Ingredients

150 g drained tinned salmon
150 g cold mashed potato; that’s to say about 1 baking potato cooked, mashed and cooled

Fish course
Pescatarian
Spring

Method

In a bowl, mix the salmon, potato, parmesan, paprika, lemon zest if you’re using, and half the beaten egg. Using your hands, form the mixture into balls, about the size of walnuts, and then flatten them slightly into fat little discs. Dredge them in flour, then dip them in the remaining egg and then in the breadcrumbs or matzo meal and let rest for 15 minutes in the fridge on a plate or tray li