Fishcakes with Tartare Sauce
Ingredients
- 400 g salmon fillets
- 500 g floury potatoes
- 4 spring onions
- 60 g plain flour
- 1 egg
- 80 g dried breadcrumbs
- 4 tbsp mayonnaise
- 40 g gherkins
- 3 tbsp sunflower oil
Nutrition (per serving)
- Calories
- 649 kcal
- Protein
- 29.3 g
- Carbohydrate
- 46.9 g
- of which sugars
- 2.8 g
- Fat
- 37 g
- of which saturates
- 5.9 g
- Fibre
- 4.6 g
- Salt
- 0.98 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and boil the potatoes until tender. Drain and mash until smooth. Allow to cool slightly.
- 2
Poach the salmon fillets in gently simmering water for 6 minutes. Drain, remove the skin and flake the flesh.
- 3
Combine the mash, flaked salmon and sliced spring onions. Season well and shape into 8 fishcakes. Chill for 10 minutes.
- 4
Set up three bowls: seasoned flour, beaten egg and breadcrumbs. Coat each fishcake in flour, then egg, then breadcrumbs.
- 5
Fry the fishcakes in the sunflower oil over a medium heat for 3–4 minutes per side until golden and heated through.
- 6
Make the tartare sauce by mixing the mayonnaise with finely chopped gherkins and seasoning. Serve alongside the fishcakes.
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