Ingredients:

  • 8 oz (225 g) Cooked Salmon (leftover), flaked
  • 12 oz (340 g) Potatoes (Starchy, e.g., Russet/Maris Piper), cooked and mashed (must be cool)
  • 1/4 cup, packed Fresh Dill, finely chopped
  • 2 medium stalks Spring Onion (Scallions), thinly sliced
  • Zest of 1 whole Lemon (1 tsp zest)
  • 1 Large Egg, lightly beaten (for binding)
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 cup All-Purpose Flour (for dredging)
  • 2 Large Eggs, lightly whisked (for breading)
  • 1 1/2 cups Panko Breadcrumbs
  • 1/2 cup Vegetable Oil (for shallow frying)
  • 1/2 cup Crème Fraîche (or full-fat Greek yogurt)
  • 1 tbsp Fresh Dill (for dip)
  • 1 tbsp Lemon Juice (freshly squeezed)

Instructions:

  1. Prepare the Binder: Ensure the cooked potatoes are cool. Using a masher or fork, mash them thoroughly until smooth, removing any lumps.
  2. Combine Fish and Flavourings: Add the flaked salmon, mashed potato, sliced spring onion, chopped dill, lemon zest, beaten egg, salt, and pepper to a large bowl.
  3. Mix Gently: Use a wooden spoon or your hands to combine the mixture until just cohesive. Crucially, do not overmix, or the potatoes will become gluey. The salmon should still retain some texture.
  4. Form the Cakes: Divide the mixture into 6 equal portions. Lightly dust your hands with flour and gently form each portion into a firm, round patty, about 1 inch (2.5 cm) thick. Place them on a lined baking sheet.
  5. Chill (Do Not Skip!): Cover the fishcakes loosely and refrigerate for at least 30 minutes. This firms the potato and prevents the cakes from crumbling when cooked.
  6. Set Up Breading Station: Place the flour (seasoned lightly with salt and pepper), the two whisked eggs, and the panko breadcrumbs into three separate shallow dishes.
  7. Coat the Cakes: Taking one chilled fishcake at a time, lightly dredge it first in the flour (shaking off excess), then dip it into the egg (ensuring full coverage), and finally, press firmly into the panko breadcrumbs to achieve a thick, even crust. Return the coated cakes to the baking sheet.
  8. Heat the Oil: Pour the vegetable oil into the large skillet to a depth of about 1/2 inch (1 cm). Heat the oil over medium-high heat until it shimmers (a crumb dropped in should immediately sizzle).
  9. Pan-Fry: Carefully place 3 or 4 fishcakes into the hot oil, ensuring you do not overcrowd the pan. Cook for 4–5 minutes on the first side until deeply golden brown.
  10. Finish Cooking: Gently flip the fishcakes and cook for another 4–5 minutes on the second side until crispy and heated through.
  11. Drain: Remove the finished fishcakes and place them on a plate lined with paper towels to drain excess oil. Keep them warm while you cook the remaining batch.
  12. Combine Dip Ingredients: In a small bowl, whisk together the crème fraîche (or yogurt), fresh dill, and lemon juice. Season aggressively with salt and pepper.
  13. Serve: Serve the hot, crispy fishcakes immediately with a dollop of the zesty dip.