Alan Coxon's Salmon Fishcakes

4 Desiree potatoes, quartered, approx. 500g

1 tbsp butter

500g salmon fillets, diced into 1cm pieces

2 tbsp chopped parsley

Zest and juice of 1 lemon

2 cloves garlic, crushed

4 spring onions, thinly sliced

3 tbsp oil

 

Boil the potatoes for 15-20 minutes until tender, drain and return to the pan cook over the heat for 1-2 minutes to dry out.  Mash well with the butter and seasoning, allow to cool slightly.

 

Meanwhile, mix the salmon with the parsley, lemon zest and juice, garlic and spring onions and marinate for 3-4 minutes.

 

Mix the salmon mixture into the potato and mould into 8 fishcakes, chill for 30 minutes.

 

Heat the oil in a large frying pan and fry the fishcakes in 2 batches for 3-4 minutes each side until golden.

 

Serve with a mixed salad.

More Main Meals

Next Alan Coxon's Chicken & Potato Curry
Previous Alan Coxon's Smoked Haddock & Potato Chowder