Salmon, Shallot & Parsley Fish Cakes

This is a quick, easy and nutritious way to make fish cakes that are delicious and light.

1. 1

   Poach the salmon fillet for 5 minutes in boiling water infused with 4 black peppercorns and a bay leaf. Once cooked, remove from the pan and leave to cool.
   While the salmon is cooking, heat a heavy-based frying pan over a medium heat. Add 1/2 a tablespoon of extra virgin olive oil and gently fry the finely sliced shallot until soft and golden.
   Put the mashed potatoes in a large mixing bowl along with the chopped parsley and chives, finely chopped boiled egg, capers and cooked shallots. Season with salt and black pepper.
   When the salmon is cold enough to handle, remove the skin and bones then flake the flesh into the mashed potatoes mixture. Mix everything together then shape into two large cakes. Leave the cakes to cool in the fridge for 20 minutes as this allows them to set and keep their shape.
   When you are ready to eat the fish cakes, put the plain flour on a plate and season with salt and black pepper. Remove the fish cakes from the fridge and roll each cake in the seasoned flour.
   Heat a heavy-based pan over a medium heat and add a tablespoon of olive oil. When hot add the fish cakes and cook for 4-6 minutes each side so they are crisp and golden brown and heated all the way through. Eat immediately.