Salmon Fishcakes
4 people
25 minutes
0 minutes
Ingredients
- 1 pinch Black Pepper
- 3 - Fresh Egg plus 1 egg yolk
- 2 tbsp Plain Flour
- 100 g SuperValu Fresh Breadcrumbs
- 250 g SuperValu Fresh Salmon Fillets poached or baked
- 2 cloves SuperValu Garlic chopped
- 1 - SuperValu Lemon zest
- 2 tbsp SuperValu Olive Oil
- 1 - SuperValu Onion chopped
- 4 - SuperValu Potatoes peeled and cut into subes
Method
- Begin by placing the potatoes in a large saucepan of water and bringing them to the boil. Simmer for 20 minutes or until the potatoes are tender. Strain the potatoes off the water, mash and season with salt and pepper.
- Begin by finely chopping the onion and the garlic. Put them into a frying pan with a little olive oil on a high heat and give them a good toss. Now grate the zest of a lemon into the bowl of mashed potatoes. Pour in the egg yolk and mix well with your hands. Pour in the onions and garlic. Grab the salmon and break it gently into the mixture. Toss the mixture being careful not to break up the salmon too much.
- Shape burger style patties with your hands making them as even as possible. Coat them first with the flour, then the egg and finally the breadcrumbs. Repeat the process until you’ve used up all the mixture.
- In a large frying pan add a good amount of olive oil on a medium heat. Place the fishcakes into the pan and let them cook away. When they have gone golden brown turn them carefully. For an extra burst of flavour add a knob of butter. Turn them once more to get them extra crispy.
- Serve immediately.
