An ideal #FishAndChipFriday recipe
Are you familiar with Fish & Chip Fridays?
A dedicated day of the week to enjoy the delights of this British classic. From a battered cod to a jumbo sausage, we’ve all got our fish and chip favourites, one of ours being a tasty fishcake.
Why not try and recreate your own takeaway at home with this simple fish cake recipe that won’t disappoint, you might even want to rebel and re create this recipe midweek, they’re THAT good.
You will need:
- 500g of fresh salmon
- 125g of potatoes
- 4 spring onions, finely chopped
- 3 tbsp of flat-leaf parsley, finely chopped
- 1 tbsp of dill, finely chopped
- 8 tbsp of flour
- 2 eggs beaten lightly
- 100g of breadcrumbs
- 1 tbsp of olive oil
- 2 pinches of salt
- 2 pinches of black pepper
Pre heat your oven to 180°C
Season the salmon with salt and pepper and roast in oven till half cooked (the salmon will appear slightly pink in the middle).
Allow to cool and flake in to chunks.
Place the potatoes on a baking trays and cook at 180°C for 45 minutes, this will allow the potato to soften.
Cut the potatoes in to half and scoop out the fluffy potato before mashing until smooth.
Mix in the spring onion, parsley, dill, salt and pepper until well combined, before folding in the salmon.
Divide the mix into 6 equal portions (top tip: weigh the mixture to ensure they are even) and then using your hands, shape into balls.
Crumb the fish mix by dipping them into flour first, followed by the egg wash and then the breadcrumbs, until evenly coated. You’ll then want to press down on them lightly to shape them in to pucks.
Pan fry in olive oil until golden on a medium to high heat before placing them in oven and cook for a further 5 minutes.
Serve with your desired garnish and enjoy!