A bit of class from me for a change! Classic, timeless and tasty. And surprisingly easy to make!
To serve 4:
– 700g Skinless Salmon Fillet, cubed
– 300ml full-fat milk
– 1 bay leaf
– 100g steamed broccoli
– 700g mashed potatoes
– 2 tbsp finely chopped fresh parsley
– 4 tbsp wholemeal plain flour
– 1 egg yolk
– 2 large eggs, beten
– 150g fresh wholemeal breadcrumbs
– 2tbsp olive oil
1. Heat the oven to 200 C/400 F/ Gas Mark 6.
2. In a saucepan, add the salmon to milk and the Bay leaf, and slowly bring up to a simmer. Keep simmering for 2 minutes, then remove from the heat. Remove the Bay leaf, then when cool, lift the fish out with a slotted spoon and allow to drain on kitchen paper.
3. Flake the fish into a large bowl. Put the broccoli in a food processor and pulse until smooth, before adding to the fish. Mix in the mashed potatoes, parsley, pepper and 1 tbsp of the flour. Add the egg yolk, and mix well. If itâ€™s a bit dry, slowly add some more milk, and if a bit wet, slowly add more flour.
4. Divide into 12 portions, and shape each into the desired one (allow your creative mind to come free!). On three separate plates, place the remaining eggs, flour and the breadcrumbs. Cover each fishcake in the flour, egg then breadcrumbs, making sure they are fully coated.
5. Heat the oil in a non-stick tray for 5 minutes, then add the fishcakes and bake for 10 minutes, carefully turn them over and bake for 10 more minutes, before serving fresh from the oven.