Delia

Salmon and Caper Fish Cakes

I've adapted this from a Jewish recipe in which the cakes are coated in matzo meal before frying. Failing that of course wholewheat or even plain flour will do perfectly well. If you can plan ahead you can arrange to make enough mashed potato at a previous meal to cover this one as well.


Serves 1

This recipe is taken from Delia's One is Fun!

Salmon and Caper Fish Cakes
Ingredients
 3½ oz (100 g) tin of red salmon
 approximately 4 oz (110 g) mashed potato
 ¼ level teaspoon dried dill
 1 dessertspoon lemon juice
 lemon segments, to garnish
 cayenne pepper
 freshly grated nutmeg
 1 egg, hardboiled, chopped small
 1 dessertspoon capers, drained and chopped a bit
 1 heaped tablespoon chopped parsley
 flour (see introduction), seasoned with salt and pepper
 2 tablespoons groundnut oil
 watercress, to garnish
 salt and freshly milled black pepper
Equipment

Method

Begin by stirring the dill into the lemon juice to soak for 5 minutes. Meanwhile drain off the oil from the salmon and take off any skin and bone.

Then, in a mixing bowl, mash it down with a fork, season with salt and pepper, and add the lemon juice (plus dill), a good pinch of cayenne and a grating of nutmeg. 


Next add the mashed potato, chopped hardboiled eggs, capers and parsley and carry on mixing with the fork until everything is thoroughly blended. Now taste to check the seasoning.

Next take about one-third of the mixture and shape it into a round cake (using your hands); do the same with the rest of the mixture, then coat each fish cake with the seasoned wholewheat flour. 

Heat the oil in a frying-pan, then shallow-fry the cakes for a few minutes on each side till they're a nice golden colour, drain on kitchen paper and serve garnished with sprigs of watercress and segments of lemon to squeeze over.

(I like to serve these with rice cooked with onion then garnished with chopped parsley and flavoured with lemon juice – yummy!).

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