Quick & Easy

Salmon fishcakes

Salmon fishcakes



1.Cook potatoes in boiling salted water for 10 minutes, then drain and mash. Set aside to cool.
2.Drain salmon and break into chunks in bowl. Mix salmon, potato, Worcestershire and tomato sauce, gherkins, lemon zest, parsley, and plenty of salt and pepper. Shape mix into 12 patties and refrigerate on tray lined with baking paper for 30 minutes.
3.Meanwhile, prepare 3 bowls for coating fishcakes-for flour, beaten egg and breadcrumbs. Dip each patty into flour, then egg, and finally breadcrumbs, pressing lightly until coated.
4.Heat oil in pan. Cook patties in two lots: fry on one side for 3 to 5 minutes until golden, then turn and lightly cook other side (about 2 minutes).

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