- 450g floury potato, cut into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 350g salmon (about 3 fillets)
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- 2 tsp tomato ketchup
- 1 tsp English mustard
- zest ½ lemon, plus wedges to serve
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 heaped tbsp chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 heaped tbsp chopped dill
- 3 tbsp plain flour
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 100g dried breadcrumb
- 4 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- salad, to serve
Heat the grill. Place the potatoes in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash. Meanwhile, season the salmon and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
Mix the potato, ketchup, mustard, zest, herbs and some seasoning. Lightly mix in the salmon, taking care not to break it up too much. Shape into 4 large fish cakes.
Put the flour, egg and breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs. Heat the oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through. Serve with salad and lemon wedges.