Salmon Fishcakes Recipes |
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Ingredients: 12 oz salmon * 12 oz peeled potatoes 1 egg whisked with a fork 1 carrot 1 onion 2 tablespoons natural (plain) yoghurt ½ teaspoon paprika 1 teaspoon lemon juice * If you prefer to use tinned Tuna - then use about a 7 oz tin - but drain off all the oil. Method: Peel and very finely grate the carrot. Chop the onion into similarly fine pieces. Peel and boil the potatoes until tender. Grill the salmon for about 2 to 3 minutes each side. They are ready when the flesh starts to become a little opaque and the flesh is easy to flake with a fork. Remove any skin and bones and flake the flesh into small pieces with a fork. Mash the potatoes with a little pepper but NOT with milk or butter! Once mashed, turn the potatoes into a bowl with the salmon flesh. Add the yoghurt, paprika, lemon juice, chopped onion and grated carrot. Once the ingredients are well mixed divide into 4 large (or 8 small) portions and shape them into fish cakes. (See the 'Cooks Tip' on this page). Add the whisked egg, a little at a time, until the mixture is held together (binded) by the egg - but without being too runny. Cover with bread crumbs. And the egg will help them stay stuck to the cakes. Heat a little vegetable oil in a fryingpan and, when hot, fry the fish cakes over a moderate heat for 3 minutes on each side. They should be golden brown. These are lovely when served with a salad. Put a cuneus of lemon onto apiece crust.
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