leek and salmon fish cakes


Lindsey Bareham

These chunky little fish cakes are made with crushed new potatoes, scraps of leek and flakes of hot-smoked salmon slices. To get a desirable crusty, golden finish, they are rolled through flour, egg and breadcrumbs before quickly frying in hot oil. They are delicious with a dollop of something creamy or, as it’s British Tomato Week, a quickly made tomato sauce (see yesterday’s recipe and simmer for longer, so the sauce is thicker).

serves 3-4, prep 20 min, cook 25 min

250g new potatoes
1 trimmed leek
25g butter
150g hot-smoked salmon slices
1 egg
6 tbsp flour
100g fine breadcrumbs
oil for frying

Scrub or scrape, boil and crush the potatoes with a fork in a mixing bowl; bumpy, rather than smooth is good. Meanwhile, trim and slice the leeks into tiny scraps. Melt the butter in a medium pan over a medium-low heat, stir in the leeks with a generous pinch of salt and cook, covered, stirring occasionally, for about 10 min until soft and sloppy. Crumble the fish over the hot potatoes then add the leek and juices. Separate the egg and add the yolk to the mixture. Use a fork to mix thoroughly. Dust with 2 tbsp sieved flour and use floured hands to form into 6 even-sized pieces, patting into thick patties.

Set aside onto a plate and chill, covered with clingfilm, for at least 10 min. Whisk the egg white in a shallow bowl. Sieve 4 tbsp flour into a second bowl and spread the crumbs out on a plate. Dust the cooled fish cakes with flour, turn through the beaten egg white and press into the breadcrumbs. Chill again (for up to 24 hours) and fry for 2-3 min in 5cm deep oil until crusty and golden.