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| Salmon Fishcakes |
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Recipe courtesy of James Barber, www.theurbanpeasant.com.
James Barber is best known as host of the popular TV series, The Urban Peasant,
where his original, whimsical approach to food has gained him an international
audience.
For this recipe you can use just about any kind of fish - except sardines -
but James Barber’s favourite is canned sockeye salmon. Comfort food at
its best!
Makes 2 servings
1 can
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(213 g/7.5 oz) wild sockeye salmon, drained |
| 2 Tbsp. | butter, melted |
| 1 |
egg, beaten |
| 1 cup |
cold mashed potatoes |
| 1 tsp. |
fennel seeds |
| 1 tsp. |
pepper |
| ½ |
lemon |
| |
handful of parsley, chopped |
| |
vegetable oil |
| | flour |
- Mash the butter and beaten egg into the potatoes
- Crush the fennel seeds to release their flavour. Stir them into the potato
mixture along with the pepper and the zest from the half lemon. Add the juice
from the lemon.
- Drain the salmon and break it up. Fold gently into the potato and add
the chopped parsley.
- Pat the mixture into 1" thick cakes, dust with flour, and fry over
medium high heat for about 3 minutes a side or until golden brown and heated
through.
- Serve with salsa, chutney or just plain ketchup.
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