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Salmon Fish Cakes

ingredients

makes 12
900 g (2 lb) peeled and sliced potatoes
225 g (8 oz) cooked salmon, flaked and boned
100 g (4 oz) coley or haddock, cooked, flaked and boned
15 ml (1 tbsp) tomato ketchup
5 ml (1 tsp) Worcestershire sauce
salt and freshly ground pepper
7 g (1 tbsp) finely chopped parsley
1 egg
lemon wedges

for the coating

1 egg
30 ml (2 tbsp) water
75 g (3 oz) dried breadcrumbs

method

1. Boil the potatoes until soft, drain and mash through a ricer, a large vegetable mouli or a sieve.

2. It is important that the potato is free from lumps.

3. Mix the flaked fish into the potatoes, gradually add seasonings and the parsley, and bind with beaten egg.

4. Flour a board and, using a 5 cm (2 in) scone or cookie cutter, shape the cakes.

5. Put them onto a tray or baking sheet and chill in the freezer or top of the fridge for at least 30 minutes.

6. Flour your hands and dip each cake into the beaten egg mixed with the water, and then coat with the breadcrumbs.

7. Press the crumbs well into the cakes. Chill for a further 30 minutes.

8. Fry in deep fat at 190°C (375°F) for about 4 - 5 minutes until crisp.

9. Serve with wedges of lemon.

10. The fried cakes can be refrigerated or frozen.

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Salmon Fish Cakes
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