It's the weekend! Welcome to my Friday recipe slot.
Not sure what to cook for your family this weekend?
Then can I suggest some delicious salmon fishcakes taken from Nigella Lawson's book, 'Nigella Bites'?
These are a huge hit with my family when I cook them and salmon is a great source of
vitamins A and D plus Omega 3 oils which help to keep your brain healthy!
Equipment:
Large mixing bowl
Clingfilm
Baking tray or chopping board
Balloon whisk or fork
Small bowl (to whisk eggs in)
Large plate (for the breadcrumbs)
Spatula
Here are the ingredients you will need to make the fishcakes:
350-500g of cold mash potato
418g of tinned salmon
15g of unsalted butter (which has to be melted)
grated zest of half a lemon
salt and pepper
1 egg
For coating and frying:
2 eggs
100g of breadcrumbs
50g of unsalted butter
2 tablespoons of vegetable oil
In a large bowl, and with your hands, mix together all the fishcake ingredients. Get a chopping board or some baking trays and make palm sized patties until all the mixture is gone. Cover with clingfilm and put in the fridge for 20 minutes to and hour or longer until they are firm (It's really important that you do this, otherwise the fishcakes will fall apart)
Beat the eggs in a shallow bowl and sprinkle the breadcrumbs onto a large plate. One by one dip the fishcakes into the egg and roll around in the bread crumbs until nicely covered. Once you have done that, heat the butter and the oil in a large frying pan and heat untill it fizzles. Then add the fishcakes in untill they are golden brown on both sides.
Serve hot with either chips, salad or even both!
I hope you enjoy making this recipe! It doesn't just look good, it tastes good as well!
Love Eloise xox
