|Fish cakes |
Taken from "The Salmon Cookbook" by Tessa Hayward and in association with the Shetland Salmon Farmers’ Association.
300g (10oz) cooked salmon, flaked
Herbs and seasoning, to taste
300g (10oz) cooked potato, mashed
flour, fresh breadcrumbs
Mix together while fish and potato are still warm. Lightly beat the egg and stir into mixture. Season. Spread out on to a piece of silicone paper and chill for at least 2 hours.
Shape the mixture into fish cakes and dip them first in the flour, then into egg and finally into the breadcrumbs. Pan fry for 3 minutes each side until crisp.