These simple, traditional yet utterly delicious salmon fishcakes are perfect for midweek. Serve them up with some simple potato wedges, a mixed green salad and some tomato ketchup - the whole family is sure to love it.
- 450g floury potatoes
- 350g salmon fillets, boneless
- 1 tbsp. each tomato ketchup, chopped dill and chopped parsley
- 3 tbsp. plain flour
- 1 egg
- 1 tsp. Dijon mustard
- Zest of 1/2 lemon
- 100g dried breadcrumbs
Chop the potatoes and put into a pan of cold water. Bring to the boil and cook for 15-20 minutes or until tender. Drain and mash until smooth. Meanwhile, season the salmon on either side and grill at a medium-high heat for 5-7 minutes or until cooked through. Leave to cool for about 5 minutes and then gently flake.
Mix the tomato ketchup, dill, parsley, lemon zest and Dijon mustard into the potato. Add salt and pepper and gently fold in the salmon flakes. Form into four fishcakes.
Whisk the egg and put into a bowl. Season the flour and put into a bowl and put the breadcrumbs into another bowl. Dip the fishcakes first into the flour, then the egg and then the breadcrumbs, shaking to remove excess.
To cook, heat oil in a frying pan and fry the fishcakes on either side for 3-5 minutes or until golden and crispy. The ingredients are already cooked through, so you just have to heat them through.