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Old 05-02-2009, 06:58 PM
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Style: Gonzo
Default traditional English fishcakes

12 oz salmon *
12 oz peeled potatoes
1 egg whisked with a fork
1 carrot
1 onion
2 tablespoons natural (plain) yoghurt
teaspoon paprika
1 teaspoon lemon juice
* If you prefer to use tinned Tuna - then use about a 7 oz tin - but
drain off all the oil.

1. Peel and very finely grate the carrot. Chop the onion into
similarly fine pieces.
2. Peel and boil the potatoes until tender.
3. Grill the salmon for about 2 to 3 minutes each side. They are
ready when the flesh starts to become a little opaque and the flesh
is easy to flake with a fork. Remove any skin and bones and flake
the flesh into small pieces with a fork.
4. Mash the potatoes with a little pepper but NOT with milk or
butter! Once mashed, turn the potatoes into a bowl with the
salmon flesh. Add the yoghurt, paprika, lemon juice, chopped
onion and grated carrot.
5. Once the ingredients are well mixed divide into 4 large (or 8
small) portions and shape them into fish cakes. (See the 'Cooks Tip'
on this page). Add the whisked egg, a little at a time, until the
mixture is held together (binded) by the egg - but without being too
runny. Cover with bread crumbs. And the egg will help them stay
stuck to the cakes.
6. Heat a little vegetable oil in a fryingpan and, when hot, fry the
fish cakes over a moderate heat for 3 minutes on each side. They
should be golden brown.

These are good when served with a salad. Put a wedge of lemon
onto each plate.
- Good food isn't fast and fast food isn't good.
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