Salmon
Smoked salmon fish cakes
These simple fishcakes are ready in a flash and a great way to use up any leftover mashed potato.
Ingredients:
- 300g/10½oz potatoes, boiled and made into a dry mash
- 1 tbsp mayonnaise
- 1 large free-range egg, separated
- splash of sweet chilli sauce
- 115g/4oz smoked salmon, chopped (you can use trimmings)
- 2 tbsp capers, chopped
- 1 tbsp fresh dill, chopped
- 100ml/3½fl oz milk
- 50g/1¾oz dried breadcrumbs
- 2 tbsp sunflower oil
Directions:
- Place the mashed potatoes in a bowl. Add the mayonnaise, egg yolk and sweet chilli sauce. Stir in the smoked salmon, capers and dill.
- Shape the mixture into fishcakes.
- In a shallow bowl, beat together the milk and egg white. Place the breadcrumbs in a separate bowl. Coat the fishcakes in the egg white mixture then dredge in the breadcrumbs until completely covered.
- Chill in the fridge until ready to cook.
- Preheat the oven to 160C/325F/Gas 3.
- Heat the oil a shallow pan and fry the fishcakes until golden-brown on both sides. Place on a baking tray and cook for eight minutes in the oven.