Oven Baked Fishcakes

Our answer

Nigella's Salmon Fishcakes (from NIGELLA BITES) makes good use of leftover mashed potatoes, mixing them with tinned (canned) salmon, lemon zest and cayenne pepper. The coating of matzo meal cooks to a crisp crust, contrasting with the soft interior.

The fishcakes are shallow fried as this helps to give a golden crust and as the fishcakes are not that large then it should be fairly quick to cook the whole batch. We suspect that it should be possible to oven bake the fishcakes, but the crust will probably not be quite as crisp. You will need to preheat the oven to 220°C/200°C Fan/420°F and line a baking sheet with baking parchment (parchment paper). Brush the outsides of the matzo-coated fishcakes with a little vegetable oil and bake for 10 minutes. Carefully flip the fishcakes over and bake for another 10 minutes, or until the fishcakes are golden on the outside and piping hot all of the way through. Ovens vary so if the fishcakes are colouring too much after the first 10 to 15 minutes, lower the oven temperature to 180°C/160°C Fan/350°F. Please note also that as we have not tried baking the fishcakes ourselves, we are unable to guarantee the results.