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SALMON FISHCAKES

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.

Recipe posted by Nigella

Ingredients

  • Nigella Recipe
  • 350-500g cold mashed potato
  • 418g tinned salmon, preferably organic
  • 15g unsalted butter, melted (if the mashed potato hasn't got any butter in it)
  • Fat pinch cayenne pepper grated
  • Zest of 1/2 lemon
  • Salt and pepper
  • 1 egg

FOR COATING AND FRYING:

  • 2 eggs
  • 100g matzo meal, preferably medium
  • 50g unsalted butter
  • 2 tablespoons vegetable oil

Method

Serves: Makes 7-9 x 7cm-diameter fishc
  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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