Ingredients

The following ingredients have 4 Servings
  • 400 g Salmon fillet
  • 800 g Potatoes (peeled and chopped)
  • 4 tbsp Fresh parsley (chopped)
  • 0.5 Lemon (juice only)
  • Sea salt and black pepper
  • 1 tsp Dijon mustard
  • 50 g Plain flour
  • 2 Eggs (beaten)
  • 180 g Panko breadcrumbs
  • 2 tbsp Olive oil

Instruction

  • Put the potatoes in a pan of boiling water and simmer for 12 minutes, until soft enough to mash.
  • Meanwhile, place the salmon fillets under the grill (broiler) and cook for around 8 minutes minutes, until the salmon is cooked through.
  • Once the salmon is cooked through, flake using a fork and put in a mixing bowl.
  • Add the mashed potato, chopped parsley, mustard, lemon, salt and pepper.
  • Form the salmon/potato mixture into eight thick patties. Then dip each one in to the flour, then egg and coat in breadcrumb.
  • Heat a little oil in a frying pan and fry the fishcakes for 6 minutes or until golden brown. Flipping carefully half way.