Donna Hay:

These golden and crispy salmon fish­cakes are ideal for en­ter­tain­ing or even as a sim­ple mid­week meal

Sunday Tasmanian - Tassie Living - - NEWS - by Donna Hay

These fish­cakes make a great sim­ple mid­week meal


• 700g se­bago pota­toes, peeled, chopped • 2 x 250g skin­less salmon fil­lets • 2 cups (500ml) milk • ½ cup flat-leaf pars­ley leaves, finely chopped • 1 ta­ble­spoon dill, finely chopped • 1 ta­ble­spoon Di­jon mus­tard, plus ex­tra to serve • 1 egg, lightly beaten • 1 tea­spoon finely grated le­mon rind • sea salt and cracked black pep­per • 2 cups (140g) panko bread­crumbs • veg­etable oil, for shal­low fry­ing • wa­ter­cress and le­mon wedges, to serve


STEP 1 Place potato in a saucepan, cover with cold salted wa­ter and place over medium heat. Bring to the boil and cook for 8–10 min­utes or un­til ten­der. Drain well, place in a bowl and crush roughly with a fork.

STEP 2 Place salmon and milk in a saucepan over medium heat.Bring to just below the boil and cook for 7–8 min­utes or un­til just cooked.Flake the salmon,dis­card­ing the milk.

STEP 3 Add salmon, pars­ley, dill, mus­tard, egg, le­mon rind, salt, pep­per and ½ cup of bread­crumbs to potato. Gently mix. Di­vide into 8 pieces and shape into rounds. Place re­main­ing bread­crumbs on a shal­low tray. Press the fish­cakes into the crumbs to coat both sides.

STEP 4 Heat 1cm of oil in fry­ing pan over medium heat. Add fish­cakes and cook for 3–4 min­utes each side or un­til golden. Sprin­kle with salt and pep­per and serve with wa­ter­cress, le­mon and ex­tra mus­tard.Serves 4.

“These crispy salmon fish­cakes are ideal for en­ter­tain­ing”

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