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Regular salmon fishcakes

These are called regular salmon fishcakes to distinguish them from their spicy relations.  But the taste is not regular at all, being delicious as well as easy to cook and easy to pop in the mouth.  You could substitute MSC tinned tuna for the salmon.  This is a good recipe to prepare in the morning when every one is fresh or before a trip to the playground when no one is sandy.  They you can just fry up at the last minute while everyone is taking their coats off and washing their hands.  If I use mash, I find I end up with enough to feed the family, but if I use the breadcrumbs, then there is enough for just the kids.  And maybe a small bit for me while I sit with them. 
  • 1 tin MSC salmon
  • 1 shallot, 2 medium spring onions or half red onion, sliced very fine
  • 1 cup fresh bread crumbs or 1 cup of mash potato, depending on what I have lying around needing to be used up
  • 3 small gherkins, sliced fine
  • twist of fresh lemon juice
  • splash of tomato ketchup or sweet chili sauce
  • 3 tbsp plain flour
  • 1 egg, whisked
  • 4-5 tbsp dried breadcrumbs
  1. Remove any bones from the salmon and mash.  Add the shallot/ spring onion/ red onion, the fresh bread crumbs or the mash potato, the gherkins, lemon juice and ketchup or chili sauce.  
  2. Mix well and season to taste.
  3. Make little balls out of the mixture and then pat flat on a plate.  I find that if I make the fishcakes too large, they fall apart while cooking. 
  4. When ready to cook, coat each fish cake in the flour, then the egg and then the breadcrumbs.  
  5. Then fry in small batches in a good drizzle of vegetable oil, turning once.  I try to let the fishcakes turn a golden colour and crispen slightly before turning, otherwise they tend to fall apart.
  6. Serve with ketchup, mayonnaise or tartare sauce, depending on taste.