Salmon Fishcakes
Source of Recipe
From Nigella Bites
List of Ingredients
For the fishcakes:
1 1/2-2 1/4 cold mashed potatoes
14-15 ounces of canned salmon
1 tablespoon of unsalted butter, melted (if the mashed potato hasn't got any butter in it)
Fat pinch of cayenne pepper
Grated zest of half a lemon
Salt and pepper
1 egg
For coating and frying:
2 eggs
1/2 cups of matzo meal
1/4 cups of unsalted butter
2 tablespoons of vegetable oil
Recipe
In a large bowl, mix together all the fishcake ingredients (preferably with your hands).
Cover a baking sheet with plastic wrap, plunge your hands back into the mixture and form fat, palm-sized patties. Place these on the baking sheet and put in the refrigerator to firm up for about 20 minutes to an hour--or considerably longer, if that helps.
Beat the eggs in a shallow soup bowl and sprinkle the matzo meal onto a dinner plate. One by one, dip the fishcakes into the beaten egg and then into the matzo meal, sprinkling and dredging over, as you help coat them. When you're done, put the butter and oil in a large frying pan, heat till it begins to fizzle and then fry the fishcakes on each side, until the crusts are golden and speckled brown in parts, and the soothing centers are warmed through.
Makes seven to nine three-inch diameter fishcakes.
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