Salmon Sumac Fishcakes Food

THE BEST SALMON FISH CAKES

Steps:

• Heat the grill.
• Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
• Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
• Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
• Shape into 4 large fish cakes.
• Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
• Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
• Serve with salad and lemon wedges.

SALMON FISH CAKES

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7. Place the salmon fillets on a large sheet of kitchen foil and raise the edges slightly so it will hold a little liquid. Season generously with salt and pepper before adding the wine (or water if not using wine). Gather the edges of the foil up to seal the packet, place in a roasting tin and bake for 12 minutes. Remove from the oven, carefully open the foil to let out the steam and leave to cool.
• Meanwhile, cook the potato in a saucepan of boiling salted water until tender. Drain, mash well with the butter and stir in the tartare sauce and lemon zest.
• Flake the salmon away from the skin and add to the potato mixture along with the peas and spring onions. Carefully fold the vegetables and salmon into the potato mixture until just combined (try not to the break up the salmon flakes). Chill in the fridge for 10 minutes.
• Meanwhile, place the egg, flour and breadcrumbs in three wide, shallow dishes. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Remove the chilled fishcake mixture from the fridge and carefully shape into four smooth patties. Coat each patty first in the flour, then the egg, then the breadcrumbs. Use one hand for the dry ingredients and another for the wet to stop you getting breadcrumbs on your fingers!
• Bake the fishcakes for 15 minutes, or until the breadcrumbs have turned golden. Serve immediately.

SALMON AND COD FISHCAKES

Steps:

• Bring the potatoes to the boil, adding a pinch of salt. Turn down heat and cook for 20 minutes. Drain and mash thoroughly to get rid of lumps. Add 4 tablespoons butter, salt and freshly ground pepper.
• Combine the oil, vinegar, salt and pepper in a small bowl to make a marinade. Dip the fish in it and wrap each piece in foil, with a sprig of parsley. Put parcels in fish kettle or on baking sheet. Add boiling water and steam for 10 to 12 minutes until the juices flow. Remove from silver foil and check for bones. Flake it into big chunks and combine with the mashed potatoes in a big bowl.
• In a frying pan, saute the chopped shallot, scallions, chives, parsley, fennel, dill, garlic and chile in 4 tablespoons butter and olive oil until soft. Combine with potatoes and fish. Cover with cling-film and leave to chill in refrigerator for 30 minutes, see Cook's Note*.
• Remove and form the fishcakes using a dessertspoon and pat them into shape. Dust with flour. Heat sunflower oil in frying pan until very hot and fry the cakes for 3 or 4 minutes on each side until golden brown. Dry them on paper towels.
• Garnish with parsley and slices of lemon.

SALMON & GINGER FISH CAKES

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the chips in a roasting tin with 1 tsp oil. Season and bake for 20-25 mins.
• Chop the salmon as finely as you can and place in a bowl with the ginger, lime zest and seasoning. Heat 1 tsp oil in a non-stick pan and soften the spring onions for 2 mins. Stir into the salmon, mix well and shape into 4 patties.
• Heat remaining oil in the pan and cook the patties for 3-4 mins each side until golden and cooked through. Cover with a lid and leave to rest for a few mins. Serve 2 patties each with the chips, mayo and lime wedges for squeezing.

THAI TASTE'S THAI FISH CAKES

Steps:

• Place the fish chunks, spring onions, chilli, curry paste, coriander, palm sugar, fish sauce, lime juice and a pinch of salt in a food processor and blend until finely minced.
• Transfer to a bowl and stir in the sliced green beans.
• Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs.
• Transfer the fish cakes to a plate, cover with cling film and place in the fridge for 30 minutes to 1 hour to firm up
• Heat the oil in a large frying pan and when very hot fry the fish cakes for about 1-2 minute each side, until golden brown and cooked through. Lift out and drain on kitchen paper, then serve with a selection of dipping sauces and a wedge of lime. Garnish with spring onions.