Step 1
To prepare our Salmon Fishcakes recipe preheat your oven to 190*c or gas mark 5.
Step 2
In a large mixing bowl add the mash and with a wooden spoon soften the potato a little. Now add the John West drained pink salmon, dill and lemon zest. Season with a little salt and milled pepper and mix well.
Step 3
Divide the mix into 4 balls and shape into a fishcake. Then leave to cool in the fridge for 15 minutes. Meanwhile place the egg; flour and breadcrumbs into 3 separate bowls.
Step 4
Dust your fishcakes in flour until completely coated. Then dip into the egg and roll in breadcrumbs. Repeat with the remaining fishcakes.
Step 5
Add 2 teaspoons of sunflower oil to a non-stick frying pan and gently cook the fishcakes until golden on both sides, place onto an oven tray and pop into the oven to warm through, for about 10 minutes.
Step 6
Make the tartar sauce, by simply mixing all the ingredients together in a bowl. Serve your fishcakes with a spoonful of tartar sauce and your favourite vegetables.Hint: For a stronger flavour use John West Red Salmon. If you enjoy the skin and bones variety, simply mix it and the bones will crush.
