RECIPE
Makes six fishcakes
213g can of pink salmon, skinless and boneless, drained
2x 300g large potatoes (Maris Pipers) mashed and chilled
1tsp dried or freshly chopped dill
Zest and juice of half lemon
Knob of best butter
4tbs plain flour zero
1 egg, beaten with a splash of milk
Golden breadcrumbs
Remaining half lemon to garnish
Method
1. In a large mixing bowl add the chilled mash potatoes and with a wooden spoon soften them a little adding a knob of butter.
2. Drain and add the tinned salmon, dill and lemon zest and juice, and season to taste with a little salt and milled black pepper, mixing everything together well.
3. Divide the mixture into six balls, then pat out into a fishcake shape.
4. Place onto a large plate and leave to chill in the fridge for 30 minutes to firm up.
5. Meanwhile place the beaten egg and splash of milk, flour and breadcrumbs into three separate bowls.
6. Dust your fishcakes in flour until completely coated. Then dip into the egg and roll in the breadcrumbs. Repeat with the remaining fishcakes.
7. Add a good gulp of olive oil to a non-stick frying pan and gently cook the fishcakes until golden on both sides.
8. Place onto a baking tray and pop into a preheated oven 190C / gas mark 5 to warm through for around 10 minutes.
9. Serve at once.
Tartar Sauce
For a simple tartar sauce recipe, simply mix 2tbs mayonnaise, juice of 1 lemon, 1tbs chopped caper, 2 gherkins finely chopped, 1/4tsp chopped dill.
Baker Mike's top tips
* Alternatives – lobster, crab, tuna, sardines, pilchards and prawns are all packed with goodness.
* Try adding cheese, sweetcorn, green beans, carrots, leek, broccoli or spring onions to flavour the patty.
* Maris Pipers are the best potato to use when making fishcakes.
* Make your own breadcrumbs by trimming the crusts off four slices of any type of bread and make uniform crumbs in a processor or blender.
* Use up the remaining lemon in the recipe to garnish and sprinkle on your fishcakes.
* Serving plates can be kept warm in the grill compartment of the preheated oven.
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