EquipmentSmall food processor and large frying pan, approximately 30cm.
Ingredients
0 of 12 ready
Method
- Add the egg, chopped spring onion, chopped parsley, lemon zest, Dijon, capers and black pepper to the food processor and pulse until chopped.
- Flake the salmon into the food processor with the breadcrumbs and pulse until everything is combined.
- Divide into 8 fishcakes and shape with slightly wet hands.
- Put them on a plate, cover and refrigerate for 30 minutes. This firms them up and makes them considerably easier to fry.
- Heat the oil and butter in the frying pan over a medium heat.
- Add the fishcakes, leaving a little space between them. Cook for about 3–4 minutes on each side, until deeply golden and cooked through the centre.
- Rest for a minute before serving with lemon wedges.
Top tip
Use the pulse button rather than simply switching the food processor on. You want very finely chopped salmon held together by the egg and breadcrumbs, not salmon mousse.
Serve with
Classic Caesar salad and tartare sauce, or tomato, red onion and herb salad.
Food safety
Cook until the fishcakes are hot and opaque throughout. The centre should reach at least 70°C for 2 minutes.
Allergen note
Contains fish, egg, wheat/gluten, mustard and milk. Check the breadcrumbs and mustard packaging for any additional allergens.
Storage & reheating
Cool leftovers promptly, refrigerate within 2 hours and eat within 48 hours. Reheat only once and until piping hot throughout.
