As far as simple & easy recipes go..this has to be right up there. It’s a great way to stretch a side of salmon!

This recipe will give you between 10-12 fishcakes depending on how big you make them obviously. Why not try making mini fish cakes? For some reason my kids will eat something more readliy if its ‘kid-sized’ , I think it’s the cute factor! You could make a batch, fry or bake what you need immediately and then chill the remaining uncooked fishcakes for a day or 2 or freeze them, ready when you need a quick, tasty supper

Ingredients

  • 500g Salmon fillet, skin on
  • 250ml milk
  • 250ml water
  • 2 bay leaves
  • 1 large potato, 350-400g, peeled & cubed
  • 2 tbs mayo
  • 1 tbs finely chopped chives
  • Zest of 1 lemon, juice to taste
  • 1 cup flour
  • 2 eggs, lightly beaten
  • 200g fresh breadcrumbs

Method

  1. Place the cubed potato in a small saucepan and just cover with cold water. season, bring to the boil, lower the heat & gently cook the potato until tender
  2. Drain well and return the potato to the same saucepan. Place the saucepan back on a lowish heat & stir constantly to ‘dry’ the potato out.  Mash gently with a fork as you go, you still want it to have some texture. Set aside whilst you get on with the fish
  3. Lay the salmon in a heavy based saucepan, and pour over the milk with a cup of water
  4. Add the bayleaves, bring to the boil, cover , lower the heat & simmer gently for 4 minutes. Take off the heat & let the salmon sit in the poaching liquid for 10 minutes to finish cooking
  5.  Remove the fish from its poaching liquid, remove the skin & gently flake the salmon, keeping it quite chunky. Set aside
  6. In a large bowl, mix the potato with the mayo, chives & lemon juice & zest. Season well with salt & pepper
  7. Add the salmon and fork through
  8. Place the flour, eggs & breadcrumbs in 3 separate shallow dishes
  9. Coat your hands in flour, grab a handful of the fish mixture and shape into a cake about 2,5 cm thick in the floured dish
  10. Transfer to the egg and working quickly and gently, turn the fishcake in the egg. Make sure its evenly coated
  11. Finally transfer to the breadcrumbs and make sure to coat well
  12. At this point they could go in to the fridge to chill & really firm up, or you could fry them very gently in olive oil for 4-5 minutes a side until the are golden & cruchy
  13. Drain any excess oil and serve with a dollop of tzatziki and some lightly steamed veggies or a crisp salad! Delicious