Salmon Fish Cakes

Ingredients

• 675g freshly cooked fish fillet — see variations below
• 675g freshly cooked potatoes, mashed
• 40g butter, melted
• 1 tbsp wholegrain mustard
• 1½ tbsp each chopped fresh dill and chopped fresh parsley
• Grated rind and juice of ¾ lemon
• 1½ tbsp plain flour
• 1–2 eggs, lightly beaten
• 225g dried breadcrumbs
• 6 tbsp sunflower oil
• Salt and ground black pepper

To Serve

• Rocket and chives, to garnish
• Lemon wedges

Fish Variations

• All salmon: Use 675g cooked salmon fillet — rich and flavourful, the classic choice.
• All white fish: Substitute with 675g cooked cod, haddock or pollock for lighter, more delicate cakes. Hot-smoked white fish also works beautifully.
• Mixed salmon & white fish: Use 340g each of cooked salmon and white fish (e.g. cod or haddock) for a balance of richness and lightness — a particularly good combination.

Method

1. Flake the cooked fish, discarding any skin and bones. Put it in a bowl with the mashed potato, melted butter and wholegrain mustard, and mix well. Stir in the dill, parsley, lemon rind and juice. Season generously with salt and pepper.
2. Divide the mixture into 12 portions and shape each into a ball, then flatten into a thick disc. Dip the fish cakes first in flour, then in beaten egg, and finally in breadcrumbs, making sure they are evenly coated all over.
3. Heat the oil in a frying pan until very hot. Fry the fish cakes in batches until golden brown and crisp all over. As each batch is ready, drain on kitchen paper and keep hot. Garnish with rocket leaves and chives and serve with lemon wedges.

Tips

Any white or hot-smoked fish works well — smoked cod and haddock are particularly good. Make sure the mashed potato is not too wet or the cakes won’t hold their shape. Fish cakes can be shaped and coated up to a day ahead and kept covered in the fridge until ready to fry.