Not sure what to cook for dinner tonight ? It’s Friday and still Lent so how about some good old Salmon Fishcakes (English Style) Here’s a recipe from Buckingham Palace kitchens that will have the family Eating Royally tonight. The binding is mashed potatoes and they turn this dish into the ultimate comfort food. Serve with minted new potatoes and some spinach or just with a crispy Kale salad.
2 pounds red skinned potatoes, peeled
4 tablespoons parsley, finely chopped
1 teaspoon lemon juice
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 egg yolk
1 1/2 pound salmon fillet, poached and chilled
1/2 cup flour plus flour for dusting
2 cups white breadcrumbs or Panko
2 eggs, beaten
3 cups peanut or vegetable oil, for deep frying
Cover the potatoes with cold water in a 6 quart pot and bring to a boil. Cook for about 18 minutes until tender, drain the potatoes and return to the pot. Mash the potatoes until smooth and add the parsley, lemon juice, salt, pepper and egg yolk. Flake the salmon and fold into the potato mixture, mixing gently.
Dust the work surface with a little flour, less than a tablespoon, and shape the fishcakes into even sized balls. Form into neat cakes by pressing down gently with a spatula. Each cake should be about 2 ½ inches by 1 inch.
Put flour, breadcrumbs and eggs in three separate bowls, lined up in row. First dredge the salmon cakes in the flour, shaking off the excess. Dip them into the beaten egg and then roll in the breadcrumbs. Place the fishcakes on a clean dish and refrigerate for at least 30 30 minutes or up to 24 hours.
Add peanut oil to a deep saucepan and heat until hot but not smoking. Deep fry the salmon cakes, a few at a time without crowding the pan, until golden brown on both sides. Lift out of the pan, gently blot onto a paper towel and serve immediately with fried parsley and fresh tomato sauce. Makes 12 cakes or 6 servings