Fish Cakes by Macular Disease Foundation
Serve with watercress lightly coated in finest quality extra virgin olive oil and for pure indulgence a dollop of hollandaise sauce.
150g (2oz) potatoes, diced
200g (6½oz) tinned salmon, drained
Sea salt and freshly ground black pepper
1 bunch parsley, washed and chopped
2 tablespoons fresh parmesan cheese, grated
1 cup breadcrumbs
1 cup flour
2 eggs, lightly beaten
2 tablespoons light olive oil
Peel the potatoes and from a cold water start, boil until they are tender, drain and mash.
Mix the salmon, potato, a little salt and pepper and half the parsley until combined. Mould the fish mix into round cakes.
Mix the breadcrumbs, parmesan and the remainder of the parsley together.
Roll the fish cakes in the flour and dip them in the beaten egg before rolling in the readcrumb mix. Heat the oil in the frying pan and bring to a medium heat and gently fry the fish cakes for 4 minutes on each side or until golden brown.
Remove from the pan and rest on absorbent paper before serving.
Note: Cholesterol watchers should omit the hollandaise sauce. Don’t add butter or milk when mashing the potatoes as it’s best to keep the fish mixture fairly dry to prevent the fish cakes from breaking up when frying.