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.
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This recipe is taken from Delia's One is Fun!
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 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.
(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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The thing to remember here is that good-quality tinned salmon makes better fishcakes than fresh, so don't be tempted to cook some salmon just for this.
Salmon fishcakes are such a treat, yet are amazingly easy to make: just red salmon and creamy mashed potato in a crisp coating. The sauce perfectly complements the fish too...
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