These triple-tested fishcakes are perfect to cook and freeze in batches. This recipe is ideal to serve as a starter with salad leaves and a herb butter sauce (check out our triple-tested recipe below!).
50 or 125 g 50g (2oz) polenta or 125g (4oz) breadcrumbs
oil for frying
Directions
Step 1
Finely chop the spring onion and place in a shallow saucepan with the salmon and wine. Add enough cold water to barely cover the fish, season and bring to the boil. Take off heat, cover and leave the fish to cool completely in the liquid.
Step 2
Drain liquid from fish, set fish aside. Add 15g (1/2oz) butter to the pan, return to the boil. Bubble furiously to reduce to a syrupy consistency, about 10min.
Step 3
Flake the salmon into a bowl, discarding skin and bones. Mix 45ml (3tbsp) of the reduced liquid with the parsley, mashed potatoes and lemon juice. (Freeze remainder for Herb Butter Sauce.)
Step 4
Adjust the seasoning, shape the mixture into 12 fat cakes 4cm (11/2in) across. Dip into the flour, egg and then polenta or breadcrumbs. Chill for 15min.
Step 5
Melt the remaining butter and brush all over fishcakes. Cook at 240°C (475°F) mark 9 for 20-25min or until golden brown. Alternatively, shallow-fry in oil. Serve with the Herb butter sauce.
To freeze ahead: Complete to the end of step 4. Cool quickly, then pack and freeze.
To use: Thaw the fish liquor. Brush the frozen fishcakes with 50g (2oz) melted butter as in Step 5 and cook them from frozen for 25-30min or until they are piping hot and golden. Cover, if necessary, towards the end of the cooking time.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
