Cocktail fishcakes

Take the great British fishcake, shrink it to cocktail size, and it becomes a great nibble that’s perfect with a Pimm’s.

Recipe «Cocktail fishcakes» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 500g salmon or ocean trout fillets, 1 large potato, cooked, mashed, 1 tsp Worcestershire sauce, 1 tbsp tomato sauce, 1 tsp grated lemon zest , 1 tbsp chopped flat-leaf parsley, 1/3 cup plain flour, 2 eggs, beaten , 1 cup dried breadcrumbs, 20g unsalted butter, Sunflower oil, to shallow-fry, 1 lemon, cut into wedges.

Ingredients:

• 500g salmon or ocean trout fillets 
• 1 large potato, cooked, mashed 
• 1 tsp Worcestershire sauce 
• 1 tbsp tomato sauce 
• 1 tsp grated lemon zest 
• 1 tbsp chopped flat-leaf parsley 
• 1/3 cup plain flour 
• 2 eggs, beaten 
• 1 cup dried breadcrumbs 
• 20g unsalted butter 
• Sunflower oil, to shallow-fry 
• 1 lemon, cut into wedges 

Instructions

1. Preheat the oven to 180C. Roast salmon on a lined baking tray for 10 minutes until just cooked. Cool, then flake the fish with a fork (discarding skin and bones) and mix in a bowl with the potato, sauces, lemon zest, parsley, and salt and pepper.
2. Form the mixture into 24 small patties about 2cm high and 4cm wide (I like to form the mixture into a 2cm-thick slab, then use a sherry glass to cut them out like cookies.) Chill for 30 minutes.
3. Place flour, egg and crumbs in separate shallow bowls. Dip each fishcake first in the flour, then egg, then crumbs.
4. Heat butter and 3-4cm oil in a large, deep frypan over medium heat. In 2-3 batches, fry fishcakes for 2 minutes each side or until golden. Serve with lemon.