Salmon Fish Cakes Recipe

400g potato peeled and cut into chunks
30g butter, melted
450g salmon, skinned and pin-boned
1 tbsp lemon juice
Small bunch fresh parsley
Small bunch fresh dill
Grated rind of 1 lemon
3 slices bread
2 eggs, beaten
Salt and pepper
6 tbsp sunflower oil.

Food Processor.

1. Place the potatoes in a saucepan, cover with water and bring to the boil. Simmer for 15 minutes or till soft. Drain well. Tip into a large bowl, add the butter and mash well. Allow to cool slightly.

2. Once the potatoes are on to cook, wrap the salmon in foil, sprinkle over the lemon juice and season with salt and pepper. Cook in the oven for 8 minutes. Remove and open up the foil to allow to cool.

3. Place the herbs in the bowl of the food processor with the universal blade attached. Process for a few seconds until chopped. Tip into the potatoes with the lemon rind. Flake in the salmon. Add about 1 tbsp of the beaten egg and mix gently. Shape the salmon mixture into round cakes about 2 cm thick.

4. Place the bread in the bowl of the food processor with the Universal blade attached. Process to form breadcrumbs. Tip out onto a large plate. Pour the egg onto a wide plate. Brush the fish cakes with beaten egg and coat with breadcrumbs.

5. Pre-heat the oven. Heat the oil in a large frying pan. Cook the fish cakes for 2 minutes on each side. Transfer to the universal pan and cook on shelf level 3 for another 6 -8 minutes, turning once.

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