Wednesday, October 28, 2015


Serve these bite-sized fish cakes on toothpicks to make them easier to dip in the creamy lemon mayonnaise.


Prep time:  20 minutes
Cook time:  9 minutes
Makes:  24

14 oz (400 g) fresh almon filets
14 oz (400 g) cooked potato 
2 oz (50 g) frozen peas, defrosted
5 1/2 oz (150 g) fresh bread crumbs
1/4 cup freshly chopped parsley
2 eggs, beaten
sunflower oil for frying

For the lemon mayonnaise:
1 cup reduced fat mayonnaise
grated zest and juice of 1/2 lemon

medium saucepan or frying pan with lid
4 mixing bowls
3 metal spoons
nonstick frying pan

1.  Place the fish in the pan.  Add a little water and bring to a boil.  Cover and cook for 5-6 minutes.  Let cool, then flake, removing any skin and bones.

2.  Place the potato, peas, and salmon in a bowl.  Mix gently until combined and season to taste.

3.  Mix the bread crumbs with the parsley and place on a plate.

4.  Place a heaping teaspoon of the salmon mixture in your hands, roll into a ball, then flatten.  Dip into the egg, then coat in the bread crumb mixture.

5.  Heat a little oil in a frying pan and fry the fish cakes for 203 minutes on each side until golden.

6.  Mix together the mayonnaise with the lemon zest and juice.  Transfer to a bowl.  Serve the fish cakes warm or cold on toothpicks with the dip.

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