Ultimate Fishcakes

Article text
This is a great recipe to prepare ahead and freeze for a later date. Try varying the fish to use tuna or smoked haddock.

Makes 8

Prep time: 10 minutes
Cook time: 10-12 minutes

35og salmon fillet
300ml milk
500g mashed potatoes
4 spring onions, finely sliced
2 tbsp freshly chopped herbs such as parsley, chives or dill
2 tbsp Dijon mustard
freshly ground black pepper
2 large eggs, beaten
fresh wholemeal bread crumbs to coat

oil for frying

1.Place the salmon in a frying pan and pour over enough milk to cover the fish, bring to the boil, lower heat to a gentle simmer and leave to poach for 4 mins.

2.Turn off the heat and leave the salmon to continue cooking in the poaching liquid for 5 mins.

3.Lift the salmon out with a fish slice onto a plate. Flake into large pieces with a fork, then leave to cool.

4.Place the mashed potato in a large mixing bowl and stir in the spring onions, herbs, Dijon mustard, and cooled salmon flakes, season with black pepper.

5.Shape the mixture into 8 fishcakes.

6.Place the beaten egg into a shallow dish or plate and the breadcrumbs onto another plate.

7.Dip each fishcake first into the egg and then coat in breadcrumbs.

8.Chill for 30 minutes. Cook fishcakes in a large frying pan using a little oil. Cook on each side for 3-4 minutes until brown and crispy. Serve with homemade crunchy coleslaw.

Per Fishcake 220kcal, fat 15.4g, saturated fat 1.9g