Homemade fishcakes are so much nicer than bought ones because you can alter the flavour as you wish. Serve them with a vegetable or salad but you don’t need further potatoes because they are part of the fishcake.
They can be frozen before frying.
You will need a large frying pan.
- 250g (8oz) potatoes
- 1 small can pink salmon
- 4 spring onions
- Grated rind 1/2 lemon
- 25g (1oz) flour
- 1 large egg beaten
- 25g (1oz) fresh fine breadcrumbs
- 2-3 tablesp oil for frying
- To serve
- Lemon wedges
- Watercress or rocket
Peel the potatoes, cut them up and boil in salted water until soft. Drain well and mash. Leave to cool a little.
Prepare the spring onions and finely slice them without the green part.
Add them to the potatoes with the drained and mashed salmon and the grated rind of the half lemon.
Mix together with half of the egg with salt and pepper to taste.
Divide into four and pat into shape on a floured board.
On a plate dip them on both sides in the remaining egg. On another plate coat with the breadcrumbs patting them firmly with a knife.
Heat the oil in the frying pan and fry the fishcakes on both sides until golden brown.
Serve with wedges of lemon and watercress or rocket.
Tip: I made the breadcrumbs either white or brown using a liquidizer.