Salmon Fishcakes with Oatcake Crumb

Serves	10 to 12 fishcakes
Prep time	20 minutes
Cook time	30 minutes
Total time	50 minutes
Allergy	Egg, Fish
Meal type	Lunch, Main Dish, Snack, Starter
Misc	Child Friendly, Freezable, Pre-preparable, Serve Hot
Occasion	Casual Party, Christmas, Easter, Thanksgiving, Valentines day
Region	British
By author	Karen Burns-Booth

Based on a Wartime recipe, this healthy and filling recipe for fish cakes doesn't use flour, and also uses tinned salmon for convenience. Packed with fresh herbs and coated in nutty crumbled oatcakes, they would make a wonderful midweek family supper dish when served with mushy peas and salad. (Can be frozen before cooking)

Ingredients

400g potatoes, after peeling (or cold mashed potatoes)
25g salted butter
418g x tin of pink salmon, drained
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh chives, finely chopped
1 teaspoon creamed horseradish sauce
½ teaspoon white pepper
½ teaspoon sea salt flakes
1 large free-range egg, beaten with 1 tablespoon water
2 x sachets (14) fine or rough Nairns Oatcakes
Vegetable oil, to fry

Note

Directions

Step 1	Boil the potatoes if not using cold mashed potatoes, until soft. Add the butter and mash them well, until there are no lumps. Set aside to cool.
Step 2	Place the oatcakes into a large plastic bag and bash them with a rolling pin until they are fine crumbs; you can also put them into a food processor and pulse them to make crumbs. (You need very fine crumbs with no large pieces)
Step 3	Place the drained salmon into a bowl and trim any skin off it, as well as discarding any bones; flake the salmon and then add the cold mashed potatoes, parsley, chives, creamed horseradish sauce, white pepper and sea salt flakes. Mix well but gently, as not to mash the fish up too much, cover and allow to chill in the fridge for half an hour. (You can chill the mixture overnight for convenience)
Step 4	When you are ready to cook the fish cakes, take the mixture out of the fridge, put the beaten egg and oatcake crumbs into 2 shallow bowls and taking a spoon of fishcake mixture, shape it into a patty, then dip it into the egg before coating it all over with the crushed oatcake crumbs. Continue to do this until all of the mixture has been used. (At this stage the fish cakes can be frozen – place them into a container with paper between each fish cake and freeze for up to 1 month. Defrost overnight in the fridge)
Step 5	Heat some vegetable oil in a large frying pan and add the fishcakes once the oil is hot – cook for 3 to 4 minutes on each side until they are golden brown and crisp, keeping the cooked fishcakes warm in a low oven.
Step 6	Serve straight away with peas or mushy peas and salad. (You can serve them with chips too, but as they already have potato in them, I like to serve them with no extra carbs)