Salmon & Basil Fish Cakes

Prep time : 20 mins + 30 mins refrigeration
Cooking time: 20 mins
Makes : 8

Ingredients :
2 medium all purpose potatoes, quarterred
415g tinned pink salmon, drained, skin and large bones removed
1/2 teaspoon grated lime zest
4 spring onions (scallions), finely chopped
1 handful basil leaves, roughly chopped
1 tablespoon capers, rinsed, drained and roughly chopped
1 egg yolk
1 egg, lightly beaten
1 tablespoon milk
40g plain (all purpose) flour
70g dry breadcrumbs
oil, for shallow frying

Method:
Cook the potatoes in a large saucepan of boiling water until just tender.

Drain and lightly mash, leaving some large pieces.

Allow the potatoes to cool.

Meanwhile, in a bowl, gently flake the salmon into large pieces.

Add the lime zest, spring onion, basil, capers, and egg yolk.

Mix lightly then stir in the mashed potato.

Season with freshly ground black pepper.

Combine the egg and milk in a shallow bowl.

Spread the flour and breadcrumbs out on separate plates.

With wet hands, shape the salmon mixture into eight patties about 6cm in diameter, pressing the mixture firmly together.

Dust with flour, and shake off any excess.

Dip the fish cakes into the egg mixture, then coat in the breadcrumbs.

Place the patties on a try and refrigerate, covered, for 30 mins or until firm.

Add enough oil to come one-third of the way up a large, deep frying pan.

Heat over high heat.

Cook the patties for 3-4 mins each side, or until golden and heated through.

Drain on paper towels.

Served with mashed sweet potato and minted peas.

HINTS: The patties can be made several hours ahead and refrigerated. You can substitute tinned tune for salmon if desired.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd