Easy salmon fishcakes
30 Min Serves 4
John West Red Salmon 213G is mixed with mashed potato, ketchup, spicy English mustard, chopped herbs and rolled in breadcrumbs before being fried.
- 450g potato, cut into chunks
- 2 tsp tomato ketchup
- 1 tsp Dijon mustard
- Zest of ½ lemon, plus wedges to serve
- 1 tbsp fresh parsley, chopped
- 1 tbsp dill, snipped
- Salt and black pepper
- 1 x John West Red Salmon 213G
- 3 tbsp plain flour
- 1 egg, beaten
- 100g breadcrumbs
- 2 tbsp vegetable or rapeseed oil
To serve: Side salad
Red Salmon 213G
Caught in the cold clear waters off Alaska and Canada, our wild pink salmon is a natural source of flavour and full of flavour. It's also incredibly versatile, perfect for adding omega-3 to everything from salad to fishcakes.
Place the potatoes in a pot of salted water and bring to the boil over a medium-high heat. Cook for 12-15 minutes until tender. Drain, then return to the heat to steam dry for two minutes. Mash until smooth.
Mix the potato, ketchup, mustard, lemon zest, herbs and salt and pepper.
Lightly mix in the salmon, being careful not to break it up too much. Shape into four large fish cakes.
Put the flour, egg and breadcrumbs in three separate dishes.
Dip the salmon cakes into the flour, then the egg and finally coat in breadcrumbs.
Heat the oil in a large pan over a medium-low heat. Cook the salmon cakes for 3-4 minutes per side until golden brown and crisp. Serve hot with lemon wedges and a side salad.
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