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The Best Salmon Fish Cakes

Though the recipe title may seem an exaggerated claim, there was general agreement around the table that these fish cakes are very delicious — possibly, indeed, the best! Substantial both in terms of flavor and size, nothing more than a lightly dressed green salad is needed to round out the meal to complete satisfaction.

The Best Salmon Fish Cakes

1 lb. Russet potatoes, peeled and cut into chunks
12 oz. salmon
2 tsp. ketchup
1 tsp. English mustard
zest ½ lemon, plus wedges to serve
1 heaped tbs. chopped parsley
1 heaped tbs. chopped dill
3 tbs. all-purpose flour
1 egg, beaten
1 cup dried breadcrumbs [we used panko]
4 tbs. canola oil
salad, to serve

Place the potatoes in a pan of water, bring to the boil, cover and cook for 12-15 minutes until tender. Drain and leave to steam-dry, then mash lightly. Meanwhile, heat the broiler, season the salmon, and broil for 5-8 minutes until just cooked. Cool for a few minutes, the break into large flakes.

Mix the potato, ketchup, mustard, zest, herbs, and some salt and freshly ground black pepper. Lightly mix in the salmon, taking care not to break it up too much. Shape into 4 large fish cakes.

Put the flour, egg, and breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs. Heat the oil in a large pan. Fry the cakes over a medium-low heat for 3-4 minutes on each side until deep golden and heated through. Serve with salad and lemon wedges.

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