Simple Salmon Fishcakes
Ingredients
Serves 4 - Ready in 30 minutes
- 1 onion, finely chopped,
- 500g salmon fillets, skinless,
- 350ml cooking white wine,
- 500g mash potato,
- 1.5 teaspoons dill,
- flour, to dust,
- 1 egg, beaten,
- bradcrumbs, to coat,
- oil, for frying
- Place the onion in a large frying pan, place the salmon on top and pour the wine over.
- Bring the pan to a simmer and cover for around 8 minutes or until the salmon is cooked through. Remove the salmon from the pan and cool. Drain the wine from the onion
- Mix the onion into the mashed potato and add the dill.
- Flake the fish into chunks and season. Mix this into the mash potato. Using floured hands shape the mix into 8 evenly sized cakes. Dust each cake with a little flour, dip into the egg and coat with breadcrumbs. Leave to chill for at least 30 mins
- Heat 1cm oil in a large frying pan. Fry the fish cakes for 3-4 minutes on each side until golden and crisp. Drain on kitchen paper and serve on a bed of lettuce with a wedge of lemon.
