Fish

Cocktail fishcakes

Name: Cocktail fishcakes
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 24
Ingredients: 500g salmon or ocean trout fillets; 1 large potato, cooked, mashed; 1 teaspoon Worcestershire sauce; 1 tablespoon tomato sauce (ketchup); 1 teaspoon grated lemon zest; 1 tablespoon chopped flat-leaf parsley; 1/3 cup (50g) plain flour; 2 eggs, beaten; 1 cup (100g) dried breadcrumbs; 20g unsalted butter; Sunflower oil, to shallow-fry; 1 lemon, cut into wedges

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by Jill Dupleix

Food writer

Oct 03, 2015

Take the great British fishcake, shrink it to cocktail size, and it becomes a great nibble that’s perfect with a Pimm’s.

500g salmon or ocean trout fillets
1 large potato, cooked, mashed
1 teaspoon Worcestershire sauce
1 tablespoon tomato sauce (ketchup)
1 teaspoon grated lemon zest
1 tablespoon chopped flat-leaf parsley
1/3 cup (50g) plain flour
2 eggs, beaten
1 cup (100g) dried breadcrumbs
20g unsalted butter
Sunflower oil, to shallow-fry
1 lemon, cut into wedges

Method

1.

Preheat the oven to 180C. Roast salmon on a lined baking tray for 10 minutes until just cooked. Cool, then flake the fish with a fork (discarding skin and bones) and mix in a bowl with the potato, sauces, lemon zest, parsley, and salt and pepper.
2.

Form the mixture into 24 small patties about 2cm high and 4cm wide (I like to form the mixture into a 2cm-thick slab, then use a sherry glass to cut them out like cookies.) Chill for 30 minutes.
3.

Place flour, egg and crumbs in separate shallow bowls. Dip each fishcake first in the flour, then egg, then crumbs.
4.

Heat butter and 3-4cm oil in a large, deep frypan over medium heat. In 2-3 batches, fry fishcakes for 2 minutes each side or until golden. Serve with lemon.