Salmon Fishcakes

Name: Salmon Fishcakes
Yield: Serves 4
Ingredients: 100 g hard goat’s cheese, grated; 75 g fresh white breadcrumbs; 350 g salmon fillets, skinned; 4–5 pinches of mild chilli powder; 1 egg, plus 1 egg yolk; a bunch of spring onions, trimmed and finely sliced; sea salt; butter, for frying; plain flour, for dusting

Preparation info

Serves
4

Difficulty
Medium

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

I have made many versions of these light, potato-free fishcakes over the years. They are ideal for a light meal or even a first course. Serve with a really good mayonnaise flavoured with some chopped dill.

Ingredients

350 g salmon fillets, skinned
75 g fresh white breadcrumbs
100

Fish course
Starter
Pescatarian

Method

Briefly chop the salmon in a food processor; be careful not to over-process as you don’t want it to be too finely minced. Place in a mixing bowl with the breadcrumbs, goat’s cheese and spring onions. Season with salt and the chilli powder and mix together using a wooden spoon. Whisk the egg and extra yolk together and stir into the mixture. With well-floured hands, shape the mixture into 8 fair