Salmon Fish Cakes

At our party a couple of weeks ago I served a whole poached salmon.  I froze the leftovers and today I'm turning it into some fish cakes with a few surprises in the recipe too!  I found this recipe in a BBC Good Food magazine a couple of years ago and it works every time. I've assumed in the recipe that anyone following the recipe might be using uncooked salmon.  

Ingredients

450g floury potatoes, cut into chunks

350g salmon (about 3 fillets)

2 tsp tomato ketchup

1 tsp English mustard

zest ½ lemon, plus wedges to serve

1 heaped tbsp chopped parsley

1 heaped tbsp chopped dill

3 tbsp plain flour

1 egg, beaten

100g dried breadcrumbs

4 tbsp sunflower oil

Salad and lemon wedges to serve.

Method

Heat the grill. Place the potatoes 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 the salmon and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.

Mix the potato, ketchup, mustard, zest, herbs and some seasoning. Lightly mix in the salmon, taking care not to break it up too much. Shape into 4 large fish cakes.

Put the flour, egg and 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 the 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. I'll be serving it with salad and lemon wedges.  Oh, and a blackberry and apple crumble to follow.........