Squishy Salmon Fishcakes amazing recipe donated to London Mums and extracted from the latest Ella’s Kitchen The Cook Book – The Red One. ![Salmon fishcakes[1]](https://new.londonmumsmagazine.com/wp-content/uploads/2013/06/Salmon-fishcakes1.jpg)
Serves: 2+2 (adults + kids), Prep: 20 minutes (+ cooling), Cook: 20 minutes (omit green beans)
Break out your artistic side and create lots of squishy fishy goodness with lots of squishy fishy style.
What You Need
400 g/14 oz potatoes, cut into large dice
1 carrot, cut into small dice
200 g/7 oz salmon fillets, skin removed
3 tablespoons sunflower oil
1 small leek, thinly sliced
25 g/1 oz green beans, finely chopped
2 tablespoons finely chopped flat-leaf parsley
What To Do
1 Cook the potato and carrot in boiling water for 15 minutes until tender. Drain and mash
them together, and set the mash aside to cool.
2 Meanwhile, poach the salmon in simmering water for 5 minutes until cooked through, then allow to cool. Break up the fish into flakes, taking care to ensure that there are no bones.
3 Heat 1 tablespoon of the oil in a large frying pan and fry the leek and beans for 5 minutes
until tender. Stir them into the carrot and potato mash, then add the cooked salmon and the parsley to the mixture and stir again.
4 Using your hands, mould the mixture into 2 large fishcakes and 2 smaller fishcakes.
(Fishy shapes look great.)
5 Heat the remaining oil in a frying pan and cook the fishcakes for 5 minutes, turning once, until golden on both sides and warm through. Serve immediately with some peas.
