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SALMON FISHCAKES

SALMON FISHCAKES

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Makes: 7-9 x 7cm diameter fishcakes

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The reason I use matzo meal rather than breadcrumbs is that I find bought breadcrumbs horrible and I am presuming that for an undemanding recipe like this you are not going to want to plan ahead and busy yourself making them from fresh. Matzo meal is now anyway widely available at supermarkets, and well worth keeping in store. And I use tinned salmon here because I think, strangely enough, that's how they taste best (if it's good enough for Marguerite Costa, it's good enough for me) and it means you can have the wherewithal for these about the place at all times. I do have to warn, though, that, the unfried mixture smells absolutely vile. Just hold on to the thought that, once cooked, it tastes wonderful.

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Ingredients

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for the fishcakes

  • 300 - 500 grams cold mashed potatoes
  • 418 grams tinned salmon (preferably organic)
  • 15 grams unsalted butter (melted - if the mashed potato hasn't got any butter in it)
  • 1 fat pinch of cayenne pepper
  • grated zest of ½ lemon
  • salt
  • pepper
  • 1 large egg

for coating and frying

  • 2 large eggs
  • 100 grams matzo meal (preferably medium)
  • 50 grams unsalted butter
  • 2 tablespoons vegetable oil
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Method

  1. In a large bowl, and preferably with your hands, mix together all the fishcake ingredients.
  2. Cover a baking sheet with clingfilm, plunge your hands back into the mixture and form fat, palm-sized patties. Place these on the baking sheet and stand in the fridge to firm up for about 20 minutes to an hour - or considerably longer if that helps.
  3. Beat the eggs in a shallow soup bowl and sprinkle the matzo meal onto a dinner plate. One by one, dip the fishcakes into the beaten egg and then into the matzo meal, sprinkling and dredging over as you go to help coat them. When you're all done, put the butter and oil in a large frying pan, heat till it begins to fizzle and then fry the fishcakes on each side until the crusts are golden, and speckled brown in parts, and the soothing centres are warmed through.

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  • interesting that you use potato in the salmon cakes, I have always used matzo meal and ground almonds, but I will give the potato a go. Its always good to try something different. Thanks Linda H

    Posted by lachenal on 20th May 2012 at 16.24

  • prepared today!!!!!! fantastic!!! another success with your recipes!!! TY!!!! simona

    Posted by sandreoli on 29th Sep 2012 at 15.27

  • Im living in Germany and have no idea what Matzo Meal is...please!!!!

    Posted by Victorinox on 19th Feb 2013 at 10.14

  • This recipe is perfection but it can really use 20 to 30 minutes in the fridge after you form the patties and before frying. Adding a little paprika helps turn the breadcrumbs even more golden!

    Posted by dzina on 1st Apr 2013 at 11.21