Crispy Fish Cakes2017-07-05
- Servings : 4
- Prep Time : 30m
- Cook Time : 20m
- Ready In : 50m
- 4 medium potatoes, peeled and diced into small cubes
- 2 100g salmon fillet, skin on, scaled, deboned
- 1 large egg
- 1 tsp lemon
- Handful of parsley, chopped
- 1 tbsp plain flour, plus extra for dusting
- Olive oil
- Salt and pepper to taste
Cook the potatoes in a pot of boiling salted water for 10 minutes.
Meanwhile, rub the salmon with some oil and a pinch of salt and pepper on both sides. Then, place the fish in a colander. When the potatoes are almost done, place the colander on top of the pot, and lower the heat. Cook until the potatoes and fish are both cooked through.
Once the potatoes and fish are done, let these rest for 1-2 minutes. Then, mash the potatoes, and transfer to a bowl. For the fish, remove the skin, and flake the salmon into the bowl of potatoes.
Add the flour, egg, parsley, lemon, salt, and black pepper to the bowl. Mash these ingredients well.
Sprinkle some flour in a large plate. Divide the mixture into 4, then shape and pat into patties, about 2cm thick, dusting with some flour as you go. Transfer each patty to another plate.
Drizzle olive oil in a large frying pan over medium heat. Add the fishcakes and cook for 3 to 4 minutes on each side, or until crisp and golden. Serve with a lemon wedge for squeezing. Enjoy!