- 450g floury potatoes, 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…
- 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
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- salad, to serve
Heat the grill.
Place 450g floury potatoes, cut into chunks, 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 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
Shape into 4 large fish cakes.
Put 3 tbsp plain flour, 1 beaten egg and 100g dried 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 4 tbsp sunflower 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.