Preparation & Cooking about 1 hour
300 g potatoes, peeled and chopped into chunks
100 g salmon fillet, skin on (wild pacific coho salmon)
1 tablespoon extra virgin olive oil
1 tablespoon wholemeal flour, extra for dusting
1 small handful fresh parsley
1 organic egg
1 lemon, zest
2 tablespoon extra virgin olive oil
Bring a large pot of salted water to the boil. Peel your potatoes, chop them into even sized chunks and add to the boiling water and bring back to the boil.
Rub the salmon fillet all over with a little olive oil and a pinch of salt and pepper.
When your potatoes have halfway cooked, place the salmon into a colander, then cover this with foil, and place the colander over the pot of boiling potatoes. Turn the heat down and cook for 8-10 minutes, until the salmon and potatoes are both cooked.
Remove the fish from the colander and put to one side.
Drain the potatoes in the same colander, then return them to the pot and let them steam dry for a minute. Mash the potatoes.
When the potatoes are cooled, put them into a bowl and flake the fish (skin removed) into it with 1 tablespoon of flour.
Add the egg and chopped parsley with salt and pepper. Finely grate over the lemon zest, then mash and mix it up really well.
Dust a plate with a little of the extra flour. Divide your fish cakes into 4, lightly shape and pat into circles about 2 cm thick, dusting them with flour as you go. Put them into the fridge for an hour before cooking – this will allow them to firm up slightly.
Heat olive oil in a large frying pan on medium heat and cook the fishcakes for about 3 – 4 minutes on each side or until crisp and golden.
Nutrition (per serve):
Calories 217; Fat 13.4 g; Sat. Fat 2.1 g; Carbs 17.5 g; Sugars 0.7 g; Fiber 1.7 g; Protein 8 grams