- 1 1/3 pounds salmon fillets
- 7 ounces russet potatoes (peeled and cut into chunks)
- 1 tablespoon lemon juice
- 3 tablespoons dill (fresh chopped, plus extra sprigs to garnish)
- 3 tablespoons seasoned flour
- 3 medium eggs (beaten)
- 7 ounces white bread crumbs (fresh)
- 3 tablespoons olive oil
- 1 1/2 pounds tomatoes (cut into wedges)
- 1 onion (small, peeled and sliced)
- 5 ounces salad leaves
- 4 tablespoons french dressing (ready-made)
- mayonnaise (to serve)
- Place the salmon in a frying pan and cover with water. Bring to a boil then reduce the heat and simmer for 8-10 mins until the salmon flakes easily. Remove the salmon from the liquid and cool. Meanwhile boil the potatoes in a large pan of lightly salted water until tender.
- Drain the potatoes and mash. Flake the salmon discarding any skin and bones and mix with the potato. Add the lemon juice and dill and season with salt and freshly ground black pepper. Divide and shape the mixture into 12 fish cakes.
- Spread the seasoned flour onto a flat plate, the beaten eggs onto a second plate and the bread crumbs onto a third plate. Dip each fish cake in the flour, then the beaten egg and finally coat them in the bread crumbs. Chill in the fridge for 30 mins if you have time.
- Heat half the oil in a large deep frying pan and fry half the fishcakes over a medium heat for 5-6 mins, turning occasionally until crisp and golden. Remove with a slotted spoon and keep warm while cooking the rest of the fishcakes in the remaining oil.
- Mix the tomatoes, onion and salad leaves in a bowl and drizzle over the French dressing. Serve the hot salmon fishcakes with the salad and mayonnaise.
PER SERVING *
|Calories650Calories from Fat380|
|% DAILY VALUE*|
|Calories from Fat380|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.