About this recipe:Packed full of flavour, these fishcakes are served with a delicious herb sauce in this tasty and healthy version of an all-time family favourite. Try serving with savoy cabbage, sautéed in stock, or Sweet Roasted Squash with Shallots (on this website).
750 g (1 lb 10 oz) potatoes, peeled and cut into chunks
350 g (12 oz) salmon fillets
300 ml (10 fl oz) skimmed milk
2 tablespoons tomato ketchup
1 tablespoon anchovy essence, optional
1 tablespoon chopped fresh chives or parsley
Salt and black pepper
90 g (3¼ oz) dried breadcrumbs
For the sauce
25 g (1 oz) plain white flour
25 g (1 oz) 70 per cent fat spread
2 tablespoons chopped fresh parsley
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Put the potatoes in a large saucepan, cover with salted water, bring to the boil and cook for 15 minutes, or until they are tender. Drain, mash and set aside.
Meanwhile, place the salmon in a frying pan, cover with the skimmed milk and poach for 8-10 minutes until the flesh turns opaque. Lift the fish out and save the milk for the sauce.
Heat the oven to 190°C (375°F, gas mark 5). Skin, bone and flake the salmon into a bowl and combine with the mashed potato, tomato ketchup, anchovy essence if using, and fresh herbs. Season to taste and shape into eight fishcakes. If you can chill them for 1 hour in the refrigerator to firm up, it will make them easier to handle while you coat them, but it is not essential.
Beat the egg in a shallow bowl and stir in 2 tablespoons of cold water. Place the breadcrumbs in another shallow bowl. One at a time, dip the fishcakes in the beaten egg, then lightly coat them with the breadcrumbs. Place them on a nonstick baking sheet and bake for 20-30 minutes.
Meanwhile, heat the grill to medium. To make the parsley sauce, strain the reserved milk into a small pan, add the flour and spread, and slowly bring to the boil, stirring all the time, until the sauce thickens and becomes smooth. Reduce the heat and simmer for 20 minutes. Season to taste, then stir in the parsley.
To brown the fishcakes, place them under the grill for about 5 minutes, or until golden brown. Serve the baked fishcakes on a bed of sauce.
Baking the fishcakes instead of frying them means that, even with an oily fish like salmon, they contain much less fat than the traditional version.