Salmon fish cakes and parsley sauce

These fish cakes are really simple and quick to make. Fab if you are late in from work and want to whip up something tasty in less than 20 minutes!

Serves approx 4

  • 2 small baking potatoes
  • 2 salmon fillets
  • 1 small egg
  • 1 onion 
  • 2 tsp fresh parsley (chopped)
  • 1 tbsp flour
  • zest of 1 lemon

Prep 

  1. Dice the potatoes and boil for 10 minutes until soft
  2. Place the fillets in foil, rub some olive oil with salt and pepper all over season wand pop in the oven at 180C for 10 minutes (or until cooked)
  3. Mash the potatoes and adding salt and pepper and place into a bowl
  4. Flake the salmon into the bowl with the mash potato and add the flour
  5. Mix it all together and adding the lemon zest and parsley 
  6. Divide the mixture into 4 and shape into circles approx 2cm thick
  7. Add some oil to a large frying pan and put on a medium heat, when the oil is hot, add the fishcakes and cook for approx 3 minutes on each side until golden

Parsley sauce

  • 1 egg yolk
  • 1 bunch of fresh parsley
  • salt and pepper
  • 250ml double cream
  • 1/2 lemon juiced
  1. To make the sauce, simply add all the ingredients into a saucepan and warm on a gentle heat. 

Serving suggestion: Fish cakes with hassleback potatoes and peas



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