I once made the mistake of ordering an upmarket fishcake dish in a restaurant for lunch – of course it wasn’t called fishcakes and had some fancy name. How disappointing to find it was rather ordinary and not as good as the ones I make at home. Great for Sunday lunch!
Mix the salmon with the mashed potato.
Beat the egg with a fork in a small flat bottomed bowl and add half to the salmon and potato mix. Add the parsley, mint and shallot. Season with salt and pepper and mix through with a fork until the ingredients are combined.
Add the milk to the remaining half of the egg and beat until well combined. Pour the breadcrumbs on to a plate ready for coating.
Shape the mixture into round patties and coat with the egg and milk mixture. Then coat with the breadcrumbs.
Place the fish cakes in the fridge for 30 mins. (The mixture should make 5 – 6 large patties, or more if you make them smaller)
Heat the peanut oil in the pan over a medium heat. The oil should be hot but not too hot as you do not want to burn the breadcrumbs before the fish cake cooks through. When golden brown, turn the fish cakes and cook the other side.
Serve with lemon, home-made tomato chutney and a garden salad.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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