Ingredients:
- 450g potatoes, cut into chunks
- 350g salmon (about 3 fillets)
- 2 tsp tomato ketchup
- 1 tsp English mustard
- zest ½ lemon, plus wedges to serve
- 1 heaped tbsp chopped parsley
- 3 tbsp plain flour
- 1 egg, beaten
- 100g dried breadcrumb
- 4 tbsp sunflower oil
- salad, to serve
Method:
- STEP 1
Heat the grill.
- STEP 2
Place the potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
- STEP 3
Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
- STEP 4
Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
- STEP 5
Shape into 4 large fish cakes.
- STEP 6
Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
- STEP 7
Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
- STEP 8
Serve with salad and lemon wedges.