Fresh salmon and juicy prawns make these fish cakes extra special. Serve with lightly cooked veg and a quick sauce made by blending crème fraîche with lemon juice and lots of fresh chopped dill.
Ingredients
- 225g (8oz) salmon fillet
- 450g (1lb) potatoes,peeled and cut into even-sized chunks
- 15g (1/2oz) butter
- 175g (6oz) large peeled prawns, thawed if frozen
- Finely grated rind and juice from 1/2 lemon
- 30ml (2tbsp) fresh chopped dill
- 15ml (1tbsp) flour
- 1 medium egg, beaten
- 50g (2oz) fresh white breadcrumbs
- Oil for shallow-frying
WEIGHT CONVERTER
Method
- Place the salmon fillet in a frying pan and cover with water. Simmer gently until just cooked. Drain well and roughly flake the fish, discarding any skin and bones. Cover and set aside.
- Meanwhile, boil the potatoes in a large pan of lightly salted water until tender. Drain well and mash until smooth with the butter. Cool for 15 mins.
- Roughly chop the prawns and stir into the mashed potato with the flaked salmon, lemon rind and juice, dill and plenty of salt and ground black pepper.
- Divide and shape the mixture into four chunky fish cakes.
- Coat each one in flour, then dip into beaten egg and coat in breadcrumbs. Chill in the fridge for 30 mins.
- Shallow-fry the fish cakes in hot oil for 3-4 mins on each side until golden brown. Drain on kitchen paper, then serve immediately.
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