Salmon Fishcakes With Tomato Salad - cooking recipe

Ingredients

1 1/3 lbs salmon fillets
7 oz russet potatoes, peeled and cut into chunks
1 tbsp lemon juice
2-3 tbsp fresh chopped dill, plus extra sprigs to garnish
3 tbsp seasoned flour
3 None medium eggs, beaten
7 oz fresh white bread crumbs
3 tbsp olive oil
1 1/2 lbs tomatoes, cut into wedges
1 None small onion, peeled and sliced
5 oz salad leaves
3-4 tbsp ready-made French dressing
None None mayonnaise, to serve

Preparation

Place the salmon in a frying pan and cover with water. Bring to a boil then reduce the heat and simmer for 8-10 mins until the salmon flakes easily. Remove the salmon from the liquid and cool. Meanwhile boil the potatoes in a large pan of lightly salted water until tender.
Drain the potatoes and mash. Flake the salmon discarding any skin and bones and mix with the potato. Add the lemon juice and dill and season with salt and freshly ground black pepper. Divide and shape the mixture into 12 fish cakes.
Spread the seasoned flour onto a flat plate, the beaten eggs onto a second plate and the bread crumbs onto a third plate. Dip each fish cake in the flour, then the beaten egg and finally coat them in the bread crumbs. Chill in the fridge for 30 mins if you have time.
Heat half the oil in a large deep frying pan and fry half the fishcakes over a medium heat for 5-6 mins, turning occasionally until crisp and golden. Remove with a slotted spoon and keep warm while cooking the rest of the fishcakes in the remaining oil.
Mix the tomatoes, onion and salad leaves in a bowl and drizzle over the French dressing. Serve the hot salmon fishcakes with the salad and mayonnaise.