Fish Cakes
A light polenta coating surrounding a flavoursome fish cake of salmon, parsley and capers
30 minutes + chill time
3
“If you’re adventurous you could add another species of fish. Cod often works well in fish cakes”
Ingredients
1 tin red salmon (213g)
1 large potato (approx. 175g), peeled and cut into large cubes
1 tbsp mayonnaise
1 heaped tbsp fresh parsley, chopped
1 tbsp lemon juice
1 tbsp capers, drained, chopped
Salt and black pepper for seasoning
1 egg, beaten
75g polenta
2 tbsp vegetable oil
10g butter
Method
Boil the chunks of potato in slightly salted water for 20 minutes until soft. Drain the potatoes and mash with mayonnaise until smooth - make sure there are no lumps. Season with pepper and salt.
Drain the tinned salmon well. Place in a mixing bowl with the mashed potato, parsley, capers and lemon. Mix thoroughly and check the taste adding necessary seasoning. Cover the bowl with clingfilm and place in the fridge to chill for at least 2 hours.
Once chilled, put the beaten egg in a bowl and polenta on a plate. Divide the mixture into 6 balls and then flatten into cakes.
Take one of the cakes and dip into the beaten egg and then into polenta ensuring that it is covered evenly. Repeat for each one. In a large frying pan, heat the oil and butter over a high heat.
Once the oil and butter is hot add the fish cakes to pan and turn down to a medium heat and allow each fish cake to cook for 3-4 minutes on each side until golden brown.
