Salmon & Potato Fishcakes
- Contains Fish
- Contains Eggs
Prepared with
Ingredients
- 10.5oz leftover cooked potato, roughly chopped if large
- 10.5oz cooked salmon fillets, skin and bones removed
- 3.5oz frozen peas
- 10 mint leaves
- 1 zest of lemon
- Salt and freshly ground black pepper
- 1 heaped tbsp plain flour
- 2 eggs, beaten
- 3.5oz dried breadcrumbs
- 2 tbsp sunflower oil
Instructions
Step 1
Install the chopping blade in the Precision Processor® Bowl. Add the potatoes, salmon, peas, mint, lemon zest, and season to taste. Select CHOP, twice. When program is complete, remove lid and blade.
Step 2
Divide the mixture into eight equal sized balls and shape into fish cakes using your hands. Place on a tray lined with parchment or greaseproof paper and cover with cling film. Leave in the fridge to chill for 30 minutes to firm up.
Step 3
Coat the fish cakes in flour, shake off any excess and then dip in the beaten egg. Roll each fishcake in the breadcrumbs until coated on all sides then transfer to a baking tray.
Step 4
Place a large frying pan on a medium heat and add oil.
Step 5
Carefully place 4 fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a fish slice. Repeat with remaining fishcakes.