- For the salmon and corn fishcakes
- 2 medium, floury potatoes (peeled and diced)
- 2 cups skinless Salmon fillet (pin-boned and diced)
- 2 cups 2% milk
- 1 cup canned Sweet corn (drained)
- 1 scallion (diced)
- 1 tablespoon Corn starch
- 1 ½ cups golden breadcrumbs
- tomato Ketchup (to serve)
For the salmon and corn fishcakes:
Cook the potato in a large saucepan of boiling water for 18 - 22 minutes until soft. Drain well and leave to steam dry to one side.
Combine the salmon, milk, and sweetcorn in a saucepan. Bring to a simmer and poach the salmon for about 6 - 8 minutes until cooked through. Drain well, reserving the cooking liquid.
Mash the potato with the salmon, sweetcorn, spring onion, cornflour, and some of the cooking liquid to loosen the mixture if necessary. Season with a little salt and pepper. Shape into 8 patties and coat in the breadcrumbs. Cover and chill in the fridge.
Heat the oven to 180°C |160°C fan | 350°F | gas 4. Arrange the fishcakes on a baking tray. Bake for 22 - 25 minutes until golden and crisp, turning after 15 minutes. Serve with ketchup for dipping.
For the whitefish and leek fishcakes:
Warm the milk in a saucepan set over a moderate heat. Add the potato and simmer for 10 minutes. Add the cod, cover and simmer over a reduced heat for 5 - 7 minutes.
Strain the mixture and mash with the leek, cornflour, and a pinch of seasoning. Let the mixture cool slightly before shaping into 8 patties. Coat in the breadcrumbs and arrange on a baking tray.
Bake at 180°C |160°C fan|350°F|gas 4 for 22 - 25 minutes until golden and crisp, turning after 15 minutes. Serve with ketchup for dipping.