Recipe: Squishy Salmon Fishcakes

Squishy Salmon Fishcakes amazing recipe donated to London Mums and extracted from the latest Ella’s Kitchen The Cook Book – The Red One.

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.