Tuesday, 9 October 2012

Salmon and Cod Fishcakes










Salmon and Cod Fishcakes

400g salmon  (skinless and boneless)
400g cod fillet (skinless and boneless)
6 spring onion (chopped)
a handful flat-leaf parsley (chopped)
salt and pepper
1-2 tbsp Mayonnaise
Juice of ½ lemon
100g breadcrumbs
1 egg
1 tbsp vegetable oil







Roughly cut the salmon and cod into cubes and season with salt and pepper and steam until cooked.  When cooked, leave it to cool.

Place cooled fish pieces into a bowl with spring onions, parsley, mayonnaise and lemon Juice. Mix gently together until everything is bound together. 
Taste the mixture for seasoning, and add more if necessary.
Shape the mixture into six equal sized cakes.
Place the egg and breadcrumbs into 2 separate bowls, coat each cake , first with the egg and finally coat well in breadcrumbs.
Reshape the cakes, ensuring that they are coated well in breadcrumbs.
Heat the oil in a pan, and cook fishcakes until slightly golden brown, and place them into a heated oven at 170C for 5-10 minutes.





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