Method
- In a bowl mix together the mash, salmon, salt, chives, dill, & bredcrumbs
- Stir together until the fish has broken down and all ingredients are well mixed together – make sure that the fresh salmon has broken down into pieces that are as small as the canned salmon
- Form the mix into fish cakes by hand, approx. 50g in size. Place on a tray and chill in the fridge to firm up ahead of coating
- Place flour in a bowl
- Place egg & milk in a bowl
- Place panko breadcrumbs in a bowl
- Dip each fish cake in the flour, then the eggwash, then the panko breadcrumbs to coat the fish cake. Place back into the chiller to firm up ahead of frying
- Deep fry the fish cake in neutral vegetable oil until golden and piping hot in the center
Ingredients
Mashed potato (300g)
1x can red salmon
Salt (1/2 tsp)
Chopped chives (5g)
Chopped dill (1.5g)
Breadcrumbs (10g)
Panko breadcrumbs (60g)
Milk (125g)
Flour (100g)
2x eggs