450g floury potatoes, boiled
350g salmon, cooked
zest ½ lemon, plus wedges to serve
1 heaped tbsp chopped parsley
3 tbsp plain flour
Mush the potatoes. Break the salmon into large flakes.
Mix the potato, zest, herbs and some seasoning. Lightly mix in the salmon, taking care not to break it up too much. Shape into fish cakes. Chill in the fridge for 30 minutes.
Dip the cakes into the flour, dust off any excess. Heat the 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.
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