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PREPARATION
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1.
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Place the potatoes in a large pan, cover with water.
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2.
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Bring to the boil and simmer for 10-12 minutes until tender.
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3.
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Drain very well and mash until smooth, then tip into a large bowl.
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4.
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Meanwhile, place the salmon in a small frying pan and cover with boiling water.
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5.
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Simmer gently for 5 minutes until cooked through.
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6.
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Drain and discard the water, then break into large flakes, discarding the skin.
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7.
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Preheat the oven to 200 degrees celcius, gas mark 6.
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8.
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Stir together the mash, salad onions, horseradish and parsley.
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9.
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Fold in the flaked fish, then season.
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10.
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Shape the mixture into 8 even-sized cakes - the mixture will still be warm, so leave to cool a little if necessary.
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11.
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Dust the cakes in flour.
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12.
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Place the egg and breadcrumbs in separate bowls.
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13.
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Dip each cake first in the egg and then in the breadcrumbs, making sure they are evenly coated.
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14.
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Transfer the fishcakes to a large non-stick baking sheet and spray lightly with oil.
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15.
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Bake for 20 minutes until crisp and golden brown. Serve with peas.
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