Easy Salmon Fish Cakes

10 Ingredients

Number of servings

4

900grams potatoes, peeled and cut into chunks
1 lemon, wedges (to serve)
900grams salmon, skinned
1tablespoons butter
1 handful of fresh curly parsley, finely chopped
1teaspoons salt
1teaspoons freshly ground black pepper
2teaspoons flour (for dusting)
vegetable oil (for frying)
1tablespoons tartar sauce (to serve)

Method

Step 1 of 4

First, prepare the mashed potato. Boil the potatoes in a pan of salted water for about 15 minutes until soft, then drain well and mash. Add the knob of butter, and mash again until smooth. Set aside.

Step 2 of 4

Put the salmon in a large frying pan, and cover with water. Simmer for 5-8 minutes until the fish turns opaque. Remove with a fish slice, and put on a plate. Leave to cool for a minute or two. Using your fingers, flake the fish into pieces.

Step 3 of 4

Gently mix the fish with the mashed potato. Add the parsley, and season well with salt and black pepper. Take a small handful of the mixture, roll into a ball, and flatten into a cake. Continue until all the mixture has been used - there should be enough for 2 fish cakes per person. Dust the fish cakes with a little flour.

Step 4 of 4

Heat just enough vegetable oil for shallow-frying in a non-stick frying pan over a medium heat. Cooking a few at a time, fry the fish cakes for about 5 minutes on each side until golden. Serve hot with tartar sauce and lemon wedges.