Salmon Fishcakes

Salmon fishcakes. Living in the country has meant that whatever seafood we purchase it is never going to be the freshest. The closest beach to us is at least 3 hours drive away. In any case, these salmon fishcakes use canned tins of salmon and still taste delicious! (If I do say so myself). They are super easy and people who are gluten free can enjoy them too. They are really yummy with paprika aioli but even just plain whole egg mayonnaise will do the trick.

Ingredients:

• 500g potatoes (such as pontiac or desiree), peeled
• 440g can red salmon
• 1 small onion, peeled, grated
• 2 celery sticks, finely chopped
• 1 tbs chopped fresh dill
• 1 tsp grated lemon rind
• 20ml (1 tbs) lemon juice
• 2 eggs, lightly beaten
• 40ml (2 tbs) milk
• 1/2 cup plain flour
• 2 cups fresh breadcrumbs
• Sunflower (or similar) oil, to fry
• Mayonnaise, to serve

Method:

1. Cut the potatoes into rough chunks. Boil or steam until tender, then mash until smooth. Transfer to a large bowl to cool.
2. In a fry pan, heat oil and fry the onions for 2-3minutes until softened and lightly browned. (this is just to take the raw taste out of the onions)
3. Drain the salmon and remove any bones. Add to the potatoes with the onion, celery, dill and lemon rind and juice. Season with salt and pepper. Mix well together, then use your hands to form into 8 patties. Refrigerate for 30 minutes.
4. Beat together the eggs and milk in a bowl. Place flour and breadcrumbs in separate bowls. Dip each patty in the flour, then in the egg mixture and lastly in the breadcrumbs. Heat the oil in a heavy-based saucepan over medium-high heat. Add patties (in batches) and fry both sides until golden brown. Serve with a dollop of mayonnaise and the cucumber salad.