Easy salmon fishcakes

Ingredients

• 1 pound / 450 grams fresh salmon fillets (or equivalent tinned salmon)
• 1 pound / 450 grams potatoes (or approximately 2 cups mashed potatoes)
• 2 teaspoon butter (optional (for mashing potatoes))
• 1/2 cup / 120 ml milk (for poaching salmon)
• 1 teaspoon salt (for boiling potatoes)
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried dill
• 1 small egg
• 3 - 4 tablespoons sunflower oil (for frying )
• 2 - 3 tablespoons flour
• 1/2 teaspoon salt
• 1 large egg
• 1 cup / 60 grams Panko breadcrumbs
• 1 tablespoon tomato ketchup
• 2 tablespoons mayonnaise
• 1/2 teaspoon Tabasco (more or less to taste)

Instructions

1. 1

   Peel the potatoes and cut them into large chunks. Place them in a pan of cold lightly salted water and bring them to a boil. Cover the pan with a lid and boil the potatoes for about 10 minutes or until they are soft enough to mash. Drain the potatoes and mash them with a knob of butter and a splash of milk.

2. 2

   Place the salmon fillets skin side down in milk in a frying pan over moderate heat and simmer gently for 5 minutes. Using a spatula, carefully turn the salmon over and continue to simmer until the salmon starts to flake (3 to 5 minutes depending on thickness).

3. 3

   Allow the salmon to cool then remove the skin and discard. Flake the salmon with a fork.

4. 4

   Place the potatoes and salmon into a mixing bowl and add the parsley, dill and an egg. Season lightly with salt to taste.

5. 5

   Using a fork, mix gently to combine. Try not to break up the flakes of salmon too much.

6. 6

   Prepare 3 bowls, one containing flour that has been seasoned with salt, one containing beaten egg, and the third containing the panko breadcrumbs.

7. 7

   Take a tennis ball-sized handful of the mixture, press it together gently in cupped hands and flatten it slightly. Coat it in the seasoned flour.

8. 8

   Take the floured fishcake in one hand and use a pastry brush to brush it with beaten egg. Place the patty egg side down into the breadcrumbs and brush the other side with beaten egg. Use your fingers to press the breadcrumbs all over the patty.

9. 9

   Transfer the coated fishcake to a large plate. When all the patties have been formed, cover the plate with plastic wrap and place it into the refrigerator for half an hour to let themeeeeee firm up.

10. 10

    Heat the sunflower oil in a frying pan on low to moderate heat. Add the fishcakes and fry them gently for 4 to 5 minutes until they are golden on the underside.

11. 11

    Using a spatula, turn the fishcakes over and fry for another 4 to 5 minutes to brown the other side.

12. 12

    Repeat until all the mixture has been used. You may need an extra splash of sunflower oil for each new batch.

13. 13

    --- Bonus recipe - seafood sauce ---

14. 14

    Combine all the ingredients in a small bowl.

15. 15

    Cover and refrigerate until ready to serve.