← Nouns Cooking · British & Irish

Ingredients

• 450 g floury potatoes, peeled and cut into chunks
• 350 g salmon fillets (about 3)
• 1 tsp English mustard
• 2 tsp Ketchup
• ½ Lemon, zested, plus wedges to serve
• 1 tbsp Parsley, chopped
• 1 tbsp Dill, chopped
• 3 tbsp plain flour
• 1 Eggs, beaten
• 100 g dried breadcrumbs or panko
• 4 tbsp sunflower oil
• Salt
• Black pepper

Method

1. Boil the potatoes in salted water for 12–15 min until tender. Drain well and leave to steam dry in the colander for a few minutes, then mash without any milk or butter.
2. Meanwhile, put the salmon in a pan, cover with water and simmer gently for 5 min until just opaque. Lift out, cool slightly, then flake, discarding the skin and any bones.
3. Mix the mash with the mustard, ketchup, lemon zest, herbs and seasoning, then gently fold in the salmon so it stays in large flakes.
4. Shape into 8 cakes about 2.5 cm thick. Put the flour, egg and breadcrumbs in three shallow bowls and coat each cake in flour, then egg, then crumbs. Chill for 30 min to firm up.
5. Heat the oil in a large frying pan over medium heat and fry the fishcakes in batches for 4 min per side until golden and hot right through.
6. Drain on kitchen paper and serve with lemon wedges, tartare sauce and a green salad or peas.

Tips

• Dry, fluffy mash is the key: wet mash makes fishcakes that fall apart in the pan.
• Freeze the crumbed, uncooked cakes on a tray, then bag them; fry from frozen over medium-low heat for 8–10 min per side.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Jamie Oliver BBC Food