Fried Salmon Patties Recipe

Salmon Cakes or Patties

2 pounds peeled and sliced potatoes
1 cup cooked salmon, flaked and boned
1/2 cup haddock, cooked, flaked and boned (or use 1 1/2 cups salmon)
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
salt and freshly ground pepper
1 tablespoon finely chopped parsley
1 egg
lemon wedges
fat for deep frying

Coating:
1 egg
2 tablespoons water
1 cup dried bread crumbs

Boil the potatoes until soft, then drain them and mash them (see hints below). It is important that the potato is free from lumps. Mix the flaked fish into the potatoes, gradually adding seasonings and parsley. Bind it together by mixing in the beaten egg.

Shape the mixture into patties. Put them onto a tray or cookie sheet and chill in the freezer or top of fridge for 30 minutes.

Flour your hands and dip each cake into the beaten egg mixed with water, and then coat with the bread crumbs. Press the crumbs well into the cakes. Chill for another 30 minutes.

Fry for about 4-5 minutes until crisp.

Serve with lemon wedges.

The fried salmon cakes can be refrigerated or frozen and reheated as required.

Makes 12

Mash potatoes with no lumps every time. Easy on your hands grip that cushions your hand while you work makes the job much easier. OXO 11.25-in. Good Grips Potato Ricer,

Tips and Suggestions:


• The chilling isn't absolutely essential but it does help the patty keep it's shape while breading and cooking.

• The potatoes can be mashed with a regular masher but using a ricer or pressing them through a strainer works best. That way you ensure you have no lumps in your potatoes.

• You can certainly use all salmon instead of mixing with the haddock.

• Use canned salmon if you prefer.

• To shape the fish into cakes you can also flour a board and use a 2 inch cookie cutter to cut them.

• The recipe mentions deep frying. You don't need to use a deep fryer. Just put a fair amount of oil into a frying pan.