Salmon Fishcakes

• Seafood

  • 10 oz Cod, cooked
  • 10 oz Salmon, cooked

• Produce

  • 1 Handful Flat parsley
  • 10 oz Potato, cooked

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 Sea salt and black pepper to season

• Oils & Vinegars

  • 3 tbsp Olive oil

• Bread & Baked Goods

  • 3 oz Stale wholemeal bread

• Dairy

  • 1 Creme fraiche to serve

Found on recipemash.com

Description

Ingredients

• 3 oz stale wholemeal bread
• 10 oz cooked salmon
• 10 oz cooked cod
• 10 oz cooked potato, mashed without milk or butter
• Handful flat parsley, chopped
• 2 eggs, beaten
• 3 - 4 tbsp olive oil
• Sea salt and black pepper to season
• Creme fraiche to serve

Directions

• Preheat the oven to 300F150C/gas 2.
• Cut the bread into small squares and place on a baking sheet.
• Put in the oven for 15 minutes until dried out.
• Place bread in a food processor and process until you have breadcrumbs.
• Roughly mash the salmon and cod with the potatoes, making sure you still have some course pieces of fish.
• Mix in the parsley and season with salt and pepper.
• Shape the mixture into 12 flat cakes, about 2in thick. Place them on a plate and cover with plastic wrap and leave in the refrigerator for and hour or two to firm up.
• Beat the eggs and tip onto a plate. Spread the breadcrumbs on another. Dip the fishcake in the egg first, and then in the breadcrumbs, making sure they are they are thoroughly and evenly covered.
• Place the finished cakes on a third plate.
• Heat the oil in a large frying pan over a medium heat. Add the fishcakes, in batches if necessary, and cook for 4 minutes on each side or until golden brown.
• Drain on a paper towel and serve immediately with a spoonful of creme fraiche.

Nutrition