If you fancy tartar sauce, by all means, serve it alongside these lovely fish cakes.
For the fish cakes:
1 1/2 cups cold mashed potatoes
1 lb. canned salmon
1 tbs. melted butter (if the potatoes don’t already have any butter in them)
fat pinch cayenne pepper
grated zest of 1/2 lemon
1 egg
salt and pepper
For the coating and cooking:
2 eggs
scant 1/2 cup matzo meal (or other bread crumb)
scant 4 tbs. butter
2 tbs. vegetable oil
In a large bowl, tip in all the ingredients for the fish cakes. Gently mix together with your hands, then form into 7 – 9 palm-sized patties. Place on a baking sheet and chill for at least 20 minutes.
When ready to cook, beat the eggs in a shallow, wide bowl and sprinkle the matzo meat into a large plate. One by one, dip the fish cakes into the beaten egg and then into the matzo meal. Return to the baking sheet.
Heat the butter and oil in a large skillet and fry the fish cakes until the outside is golden and the inside is warmed through.
Serves 4
Cooking with Nigella 