Thursday 24 May 2018

Herby salmon fishcakes

Rozanne fish cakes Pix Ronan Lang/Feature File
Rozanne fish cakes Pix Ronan Lang/Feature File

Rozanne Stevens

Herby Salmon Fish Cakes

Serves 4

When I first moved to Ireland, smoked salmon was such a novelty to me, that I became addicted! I ate little else but smoked salmon on brown soda bread for the first two weeks.

It is advised that we eat two servings of oily fish a week to get all the heart healthy and brain-boosting benefits of the healthy Omega-3 essential fats.

So here is a great family-friendly recipe where you can used smoked, fresh or tinned salmon. If you're super organised, make up a large batch and freeze them.

Ingredients

300g cooked or tinned salmon (approximate measures, a little less is fine)

450g potatoes, peeled and cubed

30g butter

100ml milk

4 spring onions, finely chopped

1tbsp sour cream or creme fraiche

2tbsp flat-eaf parsley, chopped

1 egg, well beaten

1tbsp plain flour

Salt and pepper

Lemon wedges, to serve

 

Crispy Crumb Coating

Extra flour for shaping

2 eggs, well beaten

50g bread crumbs

30g plain flour

Sunflower oil, for frying

 

 

To serve:

Green salad

 

Method

* Boil or steam the potatoes for 10 to 15 minutes until just soft. Drain very well to avoid soggy potatoes and overly wet fishcakes.

* If using tinned fish, allow to drain very well in a sieve.

* Melt the butter and milk together in a pot and cook the spring onions for three minutes. Season well, add the sour cream, flour and parsley and mash with the hot cooked potatoes.

* Mix through the egg once the potatoes have cooled a little.

* Lastly, stir through the fish until roughly mixed to ensure a bit of texture.

* Dust a work surface or chopping board with extra flour and shape the fishcakes. Dip them in the beaten egg then press into the breadcrumbs to form flattish discs about 5cm thick.

* Chill for 30 minutes to help them keep their shape whilst frying. These can also be frozen once completely chilled. Wrap very well in cling film then freeze in a ziplock plastic freezer bag.

* Heat a little sunflower oil in a pan and cook the fishcakes for five minutes on each side. If you have made them too large to heat right through, pop them into the oven until piping hot.

* Serve with lemon wedges and salad.

Irish Independent

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