Ingredients
- 1 lb skinless salmon, cut into cubes
- 1 1/4 cup milk
- 1 bay leaf
- 1 lb potatoes, boiled and mashed
- 2 tbsp minced fresh parsley
- 4 tbsp whole wheat flour
- 1 egg yolk
- 2 large eggs, beaten
- 2 3/4 cup whole wheat bread crumbs
- 2 tbsp oil
Preparation
Step 1
Preheat oven to 400 degrees if baking salmon cakes instead of frying. Put salmon in pan with the milk and bay leaf and bring slowly up to simmering point. Let simmer for 2 minutes then remove the pan from the heat. Lift out and discard the bay leaf, and leave the fish in the milk to cool. When cool, lift out the fish and let drain on paper towel.
Flake fish into a large bowl. Add to the fish the mashed potatoes, parsley, 1 tbsp flour. Add the egg yolk and mix well. If mixture is too dry add some of the poached milk; if too wet, add a little more flour.
Divide mixture into 12 portions and shape each portion into a cake. Put beaten eggs, remaining flour, and bread crumbs on 3 separate plates. Roll each fishcake in the flour, then egg, and then in bread crumbs to coat.
Heat oil in skillet and fry on both sides until browned or heat oil in baking sheet with a rim for 5 minutes. Then add fishcakes and bake 10 minutes. Then carefully turn fishcakes over and bake additional 10 minutes.