100g salmon or hoki fillet, skinned and boned
olive oil
1 onion, peeled and finely chopped
salt and pepper
2 cups mashed potato (or kumara)
fresh parsley, chopped
1/4 lemon juice
1 medium egg, lightly beaten
1 tbsp plain flour (extra for dusting)
to cook fish
Place the salmon in foil, and bake 180C 15 minutes.
Heat olive oil in a skillet over medium heat. Add the onion. Cook, stirring, until the onions are soft and translucent. Set aside.
Remove any skin from the salmon. When the potatoes are cooled, put it into a bowl and flake the fish into it with 1 tablespoon of flour. Add the egg, onion, lemon juice and chopped parsley with a good pinch of salt and pepper. Then mash and mix it up really well.
To Make Your Fishcakes
Dust some flour on a plate. Divide your fish cakes into 4, lightly shape and pat into circles about 2cm thick, dusting them with flour as you go. Put them onto a clean plate also dusted with a little flour. – If you are going to freeze them at this point, wrap them in clingfilm and put them into the freezer. Otherwise pop them into the fridge for an hour before cooking – this will allow them to firm up slightly.
To Cook Your Fishcakes
Put a couple of lugs of olive oil in a large fry pan over a medium heat. When hot, add your fishcakes and cook for about 3 – 4 minutes on each side or until crisp and golden. Serve straight away.