SALMON CAKE RECIPE RECIPES

Steps:

• 1. Peel the potatoes, cut into 2cm chunks, and cook in boiling salted water for 10 minutes (or use baked potatoes – scoop out the potato and discard the skin).
  2. Rub the salmon fillet all over with 1 teaspoon of oil and a pinch of sea salt and black pepper, then place in a colander and cover with tin foil.
  3. When the time's up on the potatoes, place colander directly over the pan of boiling potatoes. Turn the heat down to medium-low and cook for 8 to 10 minutes, or until the salmon and potatoes are both cooked through.
  4. Meanwhile, pick and finely chop the parsley leaves, discarding the stalks.
  5. Once cooked, remove the fish from the colander to a plate, and discard the skin. Drain the potatoes, and leave to steam dry for 1 minute, then tip back into the pan.
  6. Mash the potatoes, spreading the mash round the sides of the pan to help it cool down quickly. When the potatoes are cooled, transfer to a bowl.
  7. Flake the salmon into the bowl, add 1 tablespoon of flour, the chopped parsley and a really good pinch of sea salt and black pepper. Finely grate over the lemon zest, then mash and mix together really well.
  8. Dust a plate with a little flour. Divide the mixture into 4, then lightly shape and pat into circles about 2cm thick, dusting them with flour as you go. Put them onto a clean plate also dusted with a little flour. If you're going to freeze them, wrap them in clingfilm at this point and put them into the freezer. Otherwise simply pop them into the fridge for an hour before cooking – this will allow them to firm up slightly.
  9. Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the fishcakes and cook for 3 to 4 minutes on each side, or until crisp and golden – you may need to work in batches.
  10. Serve straight away, with veg or salad and lemon wedges for squeezing over.

Steps:

• 1. Half-fill a large saucepan with cold water and add a tiny pinch of salt.
  2. Place on a high heat and bring to the boil. Meanwhile…
  3. If using fresh peas, pod them into a bowl, then leave to one side.
  4. Use a Y-shaped peeler to peel the potatoes, then chop into 1cm chunks on a chopping board.
  5. Once the water is boiling, carefully add the potatoes, bring back to the boil, then turn the heat down to medium and simmer gently for around 10 minutes, or until cooked through, adding the peas for the last 2 minutes. Meanwhile…
  6. Finely chop the chives and add them to a mixing bowl.
  7. Drain the salmon in a sieve over the sink .
  8. Add the salmon to the bowl, using a fork to flake it into small chunks.
  9. Once cooked, drain the potatoes and peas in a colander over the sink then leave them to cool completely. Meanwhile…
  10. Use a microplane to finely grate the lemon zest, then add it to the bowl along with the flour.
  11. Crack in the egg and season with a tiny pinch of pepper.
  12. Once cool, tip the potatoes and peas back into the pan and use a potato masher to mash them really well.
  13. Add the mash to the bowl, then mix together until really well combined.
  14. Sprinkle a little flour over a clean work surface and onto a large plate.
  15. Divide the mixture into 8 and use your hands to pat and shape each ball into a fishcake, roughly 2cm thick.
  16. Place them onto the floured plate, dusting your hands and the top of each fish cake lightly with flour as you go.
  17. Place a large frying pan on a medium heat and add 1 tablespoon of olive oil.
  18. Carefully place the fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a fish slice.
  19. Cut the zested lemon into wedges.
  20. Serve the fishcakes with some seasonal green veg or a fresh green salad and lemon wedges for squeezing over.