Monday, June 13, 2011

Salmon and Dill Fishcakes

Ridley Road market is one of my favorite places to shop for food - the fruits and veg are cheap and fresh, and there are several fish stalls with great deals, especially for mackerel and salmon. I picked up a bag full of the salmon bones that are left when the fishmonger has cut off the salmon fillets for about two quid - and by quickly pan-searing them and pulling off the cooked salmon, I ended up with a medium-sized bowl full of juicy flaked salmon. When I was thinking about what to do with it, I remembered my new dill plant in the garden and how it was overflowing, so salmon and dill fishcakes became the plan.

2 cups flaked salmon
2 cups mashed potato
1/4 cup chopped fresh dill
a small bunch of chives, chopped
1 cup of breadcrumbs (usually I use panko but this time I had some ground up wholewheat breadcrumbs in the freezer)
salt and pepper
Mix salmon, potato, dill and chives together in a bowl. Add salt and pepper to taste (and make sure you add enough salt). Take spoonfuls of the mixture and form them into patties with your hands. Pour the breadcrumbs onto a plate and then press the patties into the crumbs, making sure both sides are covered well. Heat a pan over medium heat with some vegetable oil and then fry on both sides until golden brown and crisp. Serve with a salad on the side (I paired this with the cabbage salad I'm posting next and it was devoured by A within seconds).

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