40 g butter
2 stalks of celery, finely chopped
2 medium leeks, finely sliced
750 g mashed potato
600 g fresh salmon, diced
20 g fresh coriander, roughly chopped
Sea salt & freshly cracked black pepper
100 g rough white breadcrumbs
100 g plain flour
3 eggs, lightly beaten
100 g fine breadcrumbs
6 tbsp sunflower oil
- Melt butter in a non-stick frying pan and sauté celery and leeks over a medium heat. Cooked until celery and leeks are soft but not browned. Remove from the heat and place in a large mixing bowl.
- Add potato mash, diced salmon, fresh coriander, a generous helping of sea salt and freshly cracked black pepper, then using your hands combine all ingredients together.
- Test the consistency and add the breadcrumbs. Adjusting the amount according to how the mixture holds together. It will be quite soft but the breadcrumbs will add a little structure to it, helping to hold them together.
- Preheat oven to 180 degrees C. Line a baking tray large enough to accommodate all fishcakes with baking paper.
- Place lightly beaten eggs into a shallow bowl, then place fine breadcrumbs and plain flour onto separate plates.
- Using wet hands take a tennis ball sized scoop of mixture into your hands and press together forming a cake shape. Coat fishcake in the plain flour, then dip into the lightly beaten egg. Then coat into the fine breadcrumbs. Repeat this process until all fishcakes are formed and coated.
- Heat 2 tablespoons sunflower oil in a large non-stick frying pan over a medium-high heat. When oil is hot, place 3 fishcakes in the frying pan and cook for a minute on each side or until browned on each side. Remove from the pan and place on pre-prepared baking trays.
- Repeat process until all fishcakes have been pan fried and browned, then place baking trays into the hot oven and bake for 10-15 minutes or until fish is cooked through.
- Serve immediately with a slice of lemon and sweet chilli sauce.