Salmon Fish Cakes

Name: Salmon Fish Cakes
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: 450 g (1 lb) salmon, filleted and skinned; Salt and freshly ground white pepper; 2 shallots, finely chopped; 100 g (4 oz) fresh breadcrumbs for coating; Vegetable oil for deep-frying; 1 quantity Lemon Butter Sauce; 150 ml (5 fl oz) dry white wine; 1 tablespoon chopped fresh parsley; 1 tablespoon unsalted butter; 350 g (12 oz) Mashed Potatoes without cream or butter; 2 eggs, beaten; 2 tablespoons plain flour

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

About

These are fish cakes with a difference. They are simple to make, but good to look at and great to eat. They go very well with a green salad.

Ingredients

2 shallots, finely chopped
Salt and freshly ground white pepper
450 g (1

Europe
United Kingdom
Main course
Pescatarian

Method

Pre-heat the oven to 200°C/400°F/gas 6 and butter and season a baking tray.

Sprinkle the finely chopped shallots on to the prepared baking tray, sit the salmon on top and season again with salt and pepper. Add the white wine, cover with foil and