The classic fish cake has been a family favourite on dinner tables around the world for decades. They’re easy to make and enjoyed by many. Packed with textures of flaky salmon and creamy potato mash, these patties make an excellent snack – or add salad or vegetables for a favourite that will be asked for again and again by kids and adults alike.
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Ingredients
Method
1.Boil potatoes in a medium saucepan of salted water until tender, drain well. Transfer to a medium bowl, mash while hot.
2.Stir in salmon, onion and corn. Season with salt and ground white pepper. Add egg and mix well. Stir in 2 cups breadcrumbs, or until the mixture is a good consistency for shaping into patties.
3.Scoop small amounts of salmon mixture, about the size of a golf ball. Roll each ball in the remaining breadcrumbs, press on firmly. Flatten balls slightly into patties.
4.Heat oil in a deep-fryer to 190°C, or in a large saucepan over a medium-high heat. Deep-fry patties, in batches, 3 minutes, or until a deep golden brown. Drain on absorbent paper. Allow oil to come back to temperature after each batch, before cooking the next.
5.Serve the patties piping hot with green vegetables, mayonnaise and lemon halves, if desired.
