SALMON FISHCAKES
These salmon fish cakes are delightful - crispy breaded outsides
and pink insides. This recipe can be used to make fish cakes from
any fish - and must be one of the easiest fish dishes of all to
prepare. Even so, this particular salmon recipe is unusually tasty,
as well as being a traditional English fish dish.
Make 4 large fishcakes

Ingredients:
12 oz salmon *
12 oz peeled potatoes
1 egg whisked with a fork
1 carrot
1 onion
2 tablespoons natural (plain) yoghurt
½ teaspoon paprika
1 teaspoon lemon juice
* If you prefer to use tinned Tuna - then use about a 7 oz tin - but
drain off all the oil.
Method:
1. Peel and very finely grate the carrot. Chop the onion into
similarly fine pieces.
2. Peel and boil the potatoes until tender.
3. Grill the salmon for about 2 to 3 minutes each side. They are
ready when the flesh starts to become a little opaque and the flesh
is easy to flake with a fork. Remove any skin and bones and flake
the flesh into small pieces with a fork.
4. Mash the potatoes with a little pepper but NOT with milk or
butter! Once mashed, turn the potatoes into a bowl with the
salmon flesh. Add the yoghurt, paprika, lemon juice, chopped
onion and grated carrot.
5. Once the ingredients are well mixed divide into 4 large (or 8
small) portions and shape them into fish cakes. (See the 'Cooks Tip'
on this page). Add the whisked egg, a little at a time, until the
mixture is held together (binded) by the egg - but without being too
runny. Cover with bread crumbs. And the egg will help them stay
stuck to the cakes.
6. Heat a little vegetable oil in a fryingpan and, when hot, fry the
fish cakes over a moderate heat for 3 minutes on each side. They
should be golden brown.
These are lovely when served with a salad. Put a wedge of lemon
onto each plate.