These fish cakes are a great freezer standby, perfect for feeding a family in a hurry. Not having a breadcrumb coating makes them quick and easy to make. Simply defrost for a couple of hours before cooking.
Preparation Time 15 minutes
Cooking time 30-35 minutes
Makes 4 large or 6 smaller fish cakes
350g floury potatoes, peeled and roughly chopped
250g fresh salmon fillets
1 tsp dried dill ( or 1 tbsp fresh dill)
Finely grated zest 1 lemon
2 tbsp tomato ketchup
2 tbsp plain flour to dust
vegetable oil for cooking
Lemon wedges to serve
1. Place the potato in a pan, cover with cold water and simmer for 20 minutes until tender. Drain well, allow to cool a little first then mash and leave to go cold.
2. Cook the salmon fillets however you prefer. Either steam over the potatoes in a colander covered with foil for the last 8-10 minutes of cooking time or in the microwave until the fish is flaky and just cooked. Remove the skin and discard.
3. Add the dill, lemon zest, tomato ketchup and some seasoning to the mashed potato and mix well.
4. Flake the cooked salmon and stir through the potato mixture.
5. Divide the mixture into 4 or 6 depending on who you’re feeding and their appetites. Shape into fish cakes and dust lightly with flour. If making ahead freeze at this point wrapped in cling film.
6. To cook the fish cakes, heat some oil in a pan and when hot cook over a medium heat for about 5-6 minutes on each side until golden brown and piping hot throughout.
Serve with the lemon wedges and some lightly toasted buns or bagels.
Try using other fish according to your own taste. Smoked haddock or fresh tuna also work well.