Lunch · Dinner · British

Salmon fishcakes with lemon mayo

Name: Salmon fishcakes with lemon mayo
Total time: 95 min
Yield: 4
Cuisine: British
Ingredients: 600g Potatoes; 2 Salmon fillets; 4 Spring onions; 15g Fresh parsley; 1 tbsp Capers; 1 Lemon; 1 tsp Dijon mustard; 3 tbsp Plain flour; 2 Eggs, beaten; 100g Panko breadcrumbs; 4 tbsp Vegetable oil; 6 tbsp Mayonnaise; 2 Little gem lettuces, add on the day

A crisp panko shell, soft salmon and potato inside, and a sharp lemon mayo for dunking.

Start to finish: 1 hr 35 min
Hands-on: 51 min
In the fridge: 2 days
Freezes: Yes

PescatarianContains gluten, eggs, mustard, fish

Ingredients

4 portions

600gPotatoes
2Salmon fillets
4Spring onions
15gFresh parsley
1 tbspCapers
1Lemon
1 tspDijon mustard
3 tbspPlain flour
2Eggs, beaten
100gPanko breadcrumbs
4 tbspVegetable oil
6 tbspMayonnaise
2Little gem lettuces, add on the day

Plus salt, pepper and water.

Method

1
Peel the potatoes and cut them into chunks. Boil in salted water for 15 minutes, until tender. Drain well, leave to steam dry in the colander for 5 minutes, then mash without any butter or milk.
28 min, mostly hands-off
2
Meanwhile, heat the oven to 200C (180C fan). Season the salmon, put it on a lined tray and roast for 12 to 15 minutes, until it flakes easily. Leave to cool a little.
18 min, mostly hands-off
3
Finely slice the spring onions, chop the parsley and capers, and zest the lemon.
4
Flake the salmon into the mash, leaving the skin behind. Add the spring onions, parsley, capers, dijon, half the lemon zest and plenty of salt and pepper, and fold together gently so the fish stays in flakes. Shape into 8 cakes about 2cm thick and chill for 20 minutes to firm up.
30 min, mostly hands-off
5
Put the flour, beaten eggs and panko in three shallow bowls. Dip each fishcake in flour, then egg, then panko, pressing the crumbs on well.
6
Heat the oil in a large frying pan over a medium heat and fry the fishcakes in two batches for 3 to 4 minutes a side, until deep golden and hot all the way through.
7
Meanwhile, stir the rest of the lemon zest and a good squeeze of the juice into the mayonnaise.
8
Cool the fishcakes on a rack, then pack into tubs with the lemon mayo in a small pot. Freeze any you will not eat in the next 2 days.
10 min, mostly hands-off

On the day

Eat cold with the lemon mayo and little gem leaves, or reheat in a 200C (180C fan) oven for 12 to 15 minutes, until piping hot and crisp again.

Cook’s tip

To freeze them uncooked, open-freeze the crumbed cakes on a tray, then bag them up. Fry from frozen over a medium-low heat for 6 to 7 minutes a side, until piping hot in the middle.