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Fish cakes
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Total Time:
1 hour
Whip up tasty fish cakes in a flash using tuna!
Ingredients:
  • 300 g potatoes
  • 100 g salmon fillet skin on, scaled, pin-boned, from sustainable sources
  • olive oil
  • a few sprigs of fresh flat-leaf parsley
  • 1 lemon
  • 1 tablespoon plain flour plus extra for dusting
Instructions:
  • - Peel potatoes and cut into 2cm chunks. Boil in salted water for 10 minutes. Alternatively, use baked potatoes and scoop out the flesh after discarding the skin. - Rub salmon fillet with 1 teaspoon of oil, sea salt, and black pepper. Cover with foil and place in a colander. - After potatoes are cooked, place salmon-filled colander over the potatoes. Cook on medium-low heat for 8 to 10 minutes. - Chop parsley leaves finely. Remove skin from salmon and potatoes. Mash potatoes in the pan, then transfer to a bowl. - Flake salmon into the bowl. Add flour, chopped parsley, salt, pepper, and lemon zest. Mix well. - Shape mixture into 4 circles about 2cm thick. Dust with flour, and refrigerate for 1 hour. - Heat oil in a frying pan. Cook fishcakes for 3 to 4 minutes per side until golden. - Serve with vegetables or salad and lemon wedges.

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