salmon, pea and dill fishcakes
 
 

Lindsey Bareham

Leftovers prompted these moreish fishcakes — a few Jersey royal potatoes, some peas and pickings from a Cornish salmon and trout. Mayonnaise from a jar held the crushed mixture together and dill added its fresh aniseedy snap. A dusting of flour ensures crusty edges. These quantities make four plump fishcakes, but you may prefer, as I did, to conjure eight smaller ones.

serves 2, prep 15 min, cook 15 min

200g boiled, peeled new potatoes
150g boiled fresh peas
10g fresh dill
1½ tbsp mayonnaise
150g cooked salmon
2 tbsp flour
Vegetable oil for frying

Place the potatoes in a mixing bowl and crush them with a potato masher. Place the cooked peas in a bowl and cover with boiling water. Leave for a couple of minutes. Drain and add to the potatoes. Mash a few times to crush the peas and mix them with the potato. Finely chop the dill and add that too, with the mayo. Season with salt and black pepper and mix.

Stir in the fish with a wooden spoon to mix thoroughly. Dust the top with a tablespoon of flour. Cut the mix into quarters. Sift the remaining flour on to a plate. With floured hands quickly form two plump little fishcakes from each quarter. Cover with clingfilm and chill for at least 30 min and up to 24 hours. Heat three tablespoons of vegetable oil in a frying pan and, when hot, cook the fishcakes in two batches, frying for a couple of minutes a side until crusty and golden. Rest on kitchen paper to drain before serving.