Pete’s Salmon Fishcakes
Serves 4
400g potatoes/ 2 large potatoes
140g fresh salmon/ 2 salmon fillets
1 handful of parsley
1 lemon
Peel and cut the potatoes and boil them in
salted water in a large saucepan, after 10mins put a bamboo steamer or a
colander, on top of the saucepan, with the salmon in it, seasoned with salt
& pepper, if using a colander cover with cooking foil to allow the salmon
to steam. Cook for a further 10 mins.
When the potatoes and the salmon are cooked
then remove the salmon, flake it and remove the skin, and place in a grass
dish, drain the potatoes and then return to the pan, mash and allow to cool.
Add the potatoes, lemon rind & juice,
parsley and salt & pepper, scup up in your hand a portion of the mix and
form into a fishcake, adjusting them to a size that suits you.
Place into a fridge to allow them to stiffen.
Spray a frying pan with Fry Light and cook
until browned, turn over and repeat.
