Salmon Fishcakes
12 oz salmon
12 oz peeled potatoes
1 egg whisked with a fork
1 carrot
1 onion
2 tablespoons natural (plain) yoghurt
½ teaspoon paprika
1 teaspoon lemon juice
Peel and very finely grate the carrot. Chop the onion into
similarly fine pieces.
Peel and boil the potatoes until tender.
Grill the salmon for about 2 to 3 minutes each side. They are
ready when the flesh starts to become a little opaque and the flesh
is easy to flake with a fork.
Remove any skin and bones and flake
the flesh into small pieces with a fork.
Mash the potatoes with a little pepper but NOT with milk or
butter! Once mashed, turn the potatoes into a bowl with the
salmon flesh. Add the yoghurt, paprika, lemon juice, chopped
onion and grated carrot.
Once the ingredients are well mixed divide into 4 large (or 8
small) portions and shape them into fish cakes. (See the 'Cooks Tip'
on this page).
Add the whisked egg, a little at a time, until the
mixture is held together (binded) by the egg - but without being too runny. Cover with bread crumbs. And the egg will help them stay
stuck to the cakes.
Heat a little vegetable oil in a fryingpan and, when hot, fry the fish cakes over a moderate heat for 3 minutes on each side. They
should be golden brown Can't Find What You Want? Try Here:
|
