Salmon Fish Cakes

Salmon Fish Cakes

These easy fishcakes are a great way to enjoy salmon, perfect for fish Friday's with creamy mash and vegetables!

Ingredients

Skinless salmon Fillets	400 g
Dry white wine	50 ml
Cream	50 ml
Maris Piper potatoes	400 g
Salads	100 g
Chives	1 tbsp
Plain flour	75 g
Large Free Range eggs	2
Panko breadcrumbs	120 g
Salt	2 g
Dill	2 tbsp

Instructions

Step 1

Place the salmon in a large saucepan and add the white wine, cream and enough water to cover completely.

Step 2

Bring to the boil over a medium heat, reduce the heat and poach the salmon for 6-7 minutes until just cooked.

Step 3

Remove the salmon from the saucepan and allow to cool.

Step 4

Boil the potatoes in a large saucepan of salted water until tender; 15-20 minutes.

Step 5

Drain and allow to steam for a couple of minutes before mashing until smooth.

Step 6

Season well and sprinkle over 25g of the plain flour, mixing well with a wooden spoon.

Step 7

Flake the salmon in a mixing bowl and stir in the chopped herbs.

Step 8

Combine with the potato in a large mixing bowl and shape into patties (3 inches in diameter roughly).

Step 9

Heat the vegetable oil in a heavy-based saucepan to 170 degrees.

Step 10

Dust the patties in the flour, shaking off any excess before dipping in the egg.

Step 11

Roll in the breadcrumbs to coat evenly and arrange on a tray ready for deep-frying.

Step 12

Deep-fry in batches for 3-4 minutes until golden brown and crispy.

Step 13

Serve alongside the salad leaves.

https://www.arlafoods.co.uk/recipes/salmon-fish-cakes/