Lemon & Herb Salmon Fishcakes

Ingredients

• 400 g salmon fillets
• 500 g mashed potato
• 1 lemon
• 2 tsp dried dill
• 50 g plain flour
• 1 egg
• 80 g dried breadcrumbs
• 20 g butter
• 2 tbsp vegetable oil

Method

1. 1

   Poach the salmon in gently simmering water for 6 minutes, then drain and flake, removing any bones and skin.

2. 2

   In a large bowl, combine the mashed potato, flaked salmon, dill, lemon zest, and seasoning.

3. 3

   Shape into 8 equal patties, then refrigerate for 15 minutes to firm up.

4. 4

   Set up a breading station: flour, beaten egg, and breadcrumbs in separate shallow bowls.

5. 5

   Coat each fishcake in flour, dip in egg, then press into breadcrumbs.

6. 6

   Open-freeze on a lined tray until solid, then transfer to a freezer bag. Cook from frozen at 200°C for 25 minutes, turning halfway.