Soft pink salmon inside a crust of crisp golden crumbs makes fish cakes that are the focus of a filling meal. Although substantial, the cakes are surprisingly light and go well with salads.
ingredients
serves 4
3/4 pound potatoes, peeled
3/4 pound salmon steaks
2 level tablespoons low-fat natural yoghurt
1 beaten egg
1 medium carrot, peeled and finely grated
1 large onion, peeled and finely chopped
1/2 level teaspoon paprika
1 teaspoon lemon juice
1 1/4 cup fine whole wheat breadcrumbs
1 1/2 tablespoons corn oil
Lemon wedges and chervil sprigs to garnish
method
1. Put the potatoes in boiling water and cook for 8 - 10 minutes, until tender.
2. Meanwhile, line the broiler pan with foil, lay the salmon steaks on the rack and broil for 2 - 3 minutes on each side, until opaque all through. Skin and bone the steaks and flake the flesh.
3. Mash the potatoes without milk or fat. Turn them into a bowl and mix in the salmon, yoghurt, egg, carrot, onion, paprika and lemon juice. Divide the mixture into eight and shape each piece into a flat cake.
4. Spread the crumbs on a plate and lay two or three cakes at a time on it. Use a spoon and palette knife to press crumbs gently onto the top and sides of the cakes.
5. Heat the oil in a large nonstick skillet and fry the fish cakes in it over a moderate heat for 3 minutes on each side, until golden brown.
Serve the salmon fish cakes garnished with the lemon wedges and chervil. A mixed leafy salad makes a fittingly crisp accompaniment.
14 users have helped to rate this recipe.
