Ingredients
For 5 fishcakes:
65g fresh salmon, cooked, or tinned, drained salmon (or 65g cooked broccoli and courgette, for vegetarians)
150g Charlotte (new) potatoes, boiled whole until v soft
15g butter, pinch nutmeg, few drops of lemon
30g peas
A little roughly chopped parsley
Half a spring onion
Half a dessertspoon of flour, to bind the mixture
Flour, beaten egg, for coating
35g breadcrumbs, with a little olive oil rubbed into them
Salt and pepper
For the lemon mayo:
12ml mayonnaise mixed with 6ml Greek yoghurt and a couple of drops lemon juice
Method
- Using your fork, crush the peas against the side of bowl. Add the knob of softened butter and mix in
- Chop the parsley and spring onion and add these
- Cut the potato small and add. Mash it in with the mixture using your fork
- Add the salmon and mix in. Add a couple of drops of lemon juice
- Add a large pinch of nutmeg, half a dessertspoon of flour and a little salt and pepper to the mixture
- Clear down your work surface so you just have your bowl of mixture and your fork
- With wet hands (you’ll need a bowl to dip your hands into) divide your mixture into 4 and shape 4 fishcakes (your teacher will show you how), making sure you get all the mixture out of the bowl with your hands (no waste!). Shape these and place them on your sheet of floured greaseproof paper. Turn them over so that they are covered in a light coating of flour
- Now, using a pastry brush, brush your fishcakes on both sides with beaten egg
- Finally, coat the fishcakes on both sides with the lightly oiled breadcrumbs (adding oil to the breadcrumbs will allow them to brown in the oven)
- Bake the fishcakes in a hot oven (Gas 7, 200F), on a lightly greased baking tray for 12-15 minutes, until they are golden brown
- For the lemon mayonnaise, mix the mayonnaise with the Greek yoghurt a little lemon juice
- Enjoy your fishcakes warm, dipped into the lemon mayonnaise. Yum!
