Baking rather than frying or broiling fish cakes means you won't need to turn them, so even if they are crumbly they won't disintegrate during cooking.
ingredients
serves 4
2 pound floury potatoes, such as Maris Piper, peeled and quartered
salt and pepper
2 pound salmon fillets
juice of 1 lemon
4 tbsp mayonnaise
pinch of cayenne pepper
2 tbsp freshly chopped herbs, such as tarragon, basil or parsley
2 tbsp chilli oil
method
1. Put the potatoes into a large pan of cold salted water. Cover, bring to the boil and cook for about 20 minutes or until tender. Drain well, put the pan back on the heat to dry the potatoes, then mash well.
2. Meanwhile, put the salmon fillets and half the lemon juice into a pan with 600 ml (1 pint) cold water. Cover and bring just to the boil, then lower the heat and simmer for 1 minute. Turn off the heat and leave the fish to cool in the liquid for 20-30 minutes; it will finish cooking in the residual heat.
3. Drain the salmon and remove the skin. Flake the flesh and add to the mashed potato with the remaining lemon juice, mayonnaise, cayenne and chopped herbs. Season generously and mix well.
4. Line a large baking sheet with a non-stick Teflon liner. Put a 3 inch plain metal ring on the tray and fill with an eighth of the mixture. Lift off, and repeat to make 8 cakes in total. Chill in the fridge for about 2 hours to firm up before cooking.
5. Drizzle the fish cakes with chilli oil and bake at 200°C (180°C fan oven) for 25 minutes or until golden. Serve with a green vegetable or salad.
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