Name: Salmon & sumac fishcakes
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 250g floury potatoes (such as Maris Piper), cut into chunks -; 1 tbsp whole milk -; 250g skinless, boneless salmon fillets -; 1 lemon, zested and juiced -; 20g parsley, finely chopped -; 20g dill, finely chopped -; 20g cornichons, finely chopped -; 2 spring onions, finely chopped -; 2½ tsp sumac -; 3 tbsp plain flour -; 1 egg, beaten -; 60g plain breadcrumbs -; 200ml vegetable oil -; watercress, to serve -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Salmon & sumac fishcakes

1. 250g floury potatoes (such as Maris Piper), cut into chunks -

2. 1 tbsp whole milk -

3. 250g skinless, boneless salmon fillets -

4. 1 lemon, zested and juiced -

5. 20g parsley, finely chopped -

6. 20g dill, finely chopped -

7. 20g cornichons, finely chopped -

8. 2 spring onions, finely chopped -

9. 2½ tsp sumac -

10. 3 tbsp plain flour -

11. 1 egg, beaten -

12. 60g plain breadcrumbs -

13. 200ml vegetable oil -

14. watercress, to serve -

How to cook deliciously - Salmon & sumac fishcakes

1. Stage

Bring a pan of salted water to the boil and cook the potatoes for 10 mins.

2. Stage

Meanwhile, warm the milk over a medium heat in a saucepan until just simmering, this will take a few minutes. Remove from the heat, add the salmon and cover with a lid.

3. Stage

Drain the potatoes in a colander, then put the colander on top of the empty pan to steam for 5 mins.

4. Stage

Remove the salmon from the milk, reserving the milk. Add the lemon zest and juice, parsley, dill, cornichons and spring onions to the milk along with the sumac. Tip in the potatoes and roughly mash, then add the salmon, breaking it up into chunks, and mix everything together with some seasoning.

5. Stage

Tip the flour into a wide, shallow bowl, the beaten egg into another and the breadcrumbs into a third bowl. Using your hands, shape the salmon mixture into four fishcakes. Dip each fishcake into the flour to lightly coat, shake off any excess flour, then dip into the egg, and finally the breadcrumbs. Transfer to a plate.

6. Stage

Pour the oil into a large, non-stick frying pan ensuring it is no more than two-thirds full, and set over a high heat. The oil is hot enough when a breadcrumb dropped in turns golden in a few seconds. Fry the fishcakes for 2-3 mins on each side until golden and serve with the watercress.