In our latest Flavour Of The Month, Head Chef Melissa Menns shares the recipe for her Salmon Fishcakes. Give it a go for a chance to win a meal for two in our Circle Restaurant…
- 200g of skinless salmon, cut into 1.5cm chunks
- 1 lemon, juiced
- 2 eggs, whisked
- 200g of breadcrumbs
- 30g of flat-leaf parsley, washed and chopped
- 100g of plain flour
- 200g of potato, peeled and diced into 1cm chunks
- salt & black pepper
- 200ml of vegetable oil
To make the fish cakes, begin by boiling the potatoes in a large saucepan for 30 minutes or until tender. Then bake the salmon in a preheated oven (Gas 6 / 180C) for 8 minutes. Remove and set to one side and allow to cool.
You then need to remove the potatoes from the water and put them into a dry pan. Dry the potatoes out on a medium heat for 5 minutes then mash until nice and smooth.
Now it’s time to get mixing! Add the salmon to the potatoes and combine the ingredients slowly. Then, add the parsley, season with some salt and pepper to taste and then add a little lemon juice. You should allow the mixture to cool until it’s almost cold.
Shape the salmon mixture into 4 medium sized cakes. Then whisk the eggs and dip the cakes in the flour, egg and then breadcrumbs – reshape the cakes if necessary.
To cook the fish cakes, place a frying pan over a medium heat and add enough oil to come about 3mm up the side. Once the oil is hot, fry the cakes for approximately 3–4 minutes on each side.
Remove and drain on kitchen paper to soak up excess oil. Viola!
Don’t forget to send in snaps of your completed dish to win dinner in our award-winning Circle Restaurant. Email firstname.lastname@example.org or tweet us @Brumhippodrome