It's hot, hot, hot….I was talking with some friends a couple of days ago listening to their remarks about how it's too hot to be spending too much time in the kitchen, cooking complicated dishes. So today I have a tried and tested recipe that is simple and light, served with a salad and some boiled new potatoes.Simply delicious!!
Ingredients
300g skinless salmon fillets
450g Mashed potato
30g gherkins, chopped
1 tbsp capers, rinsed and chopped
½ tsp English mustard powder
2 tbsp chopped flat-leaf parsley
80g soft white breadcrumbs
3 tbsp plain flour
1 egg, beaten
2 tbsp olive oil
Method
1. Place the salmon in a shallow dish and cover with boiling water. Cover with clingfilm and leave for 12–15 minutes until the fish is cooked and can be flaked.
2. Meanwhile, mix the cold mashed potato with the gherkins, capers, mustard, parsley and 3 tbsp breadcrumbs.
3. Remove the fish from the water and dry well with kitchen paper, then break into large flakes, season and gently mix into the potato. Form the mixture into 4 patties and dust both sides with plain flour. Dip the patties into the egg before coating in the remaining breadcrumbs.
4. Heat 1 tbsp olive oil in a large frying pan over a medium heat. Fry the fish cakes on one side for 4–5 minutes until golden then turn over, add the remaining olive oil to the pan, and fry for another 4–5 minutes. Serve with lemon wedges and your side condiment of choice.
Enjoy!!
Androulla xx
