Morrison Family Recipes
The best salmon fish cakes
4 servings
분량20 minutes
활동 시간35 minutes
총 시간재료
450g floury potatoes cut into chunks
350g salmon (about 3 fillets)
2 tsp tomato ketchup
1 tsp English mustard
zest ½ lemon plus wedges to serve
1 heaped tbsp chopped parsley
1 heaped tbsp chopped dill
3 tbsp plain flour
1 egg beaten
100g dried breadcrumb
4 tbsp sunflower oil
salad to serve
방향
Heat the grill.
Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
Shape into 4 large fish cakes.
Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
Serve with salad and lemon wedges.
영양 정보
1회 제공량
-
칼로리
506
지방 전체
23 g
포화 지방
3 g
불포화 지방
-
트랜스 지방
-
콜레스테롤
-
나트륨
0.9 mg
탄수화물 전체
48 g
식이섬유
4 g
총 당류
2 g
단백질
26 g
4 servings
분량20 minutes
활동 시간35 minutes
총 시간