Bernard Bake Off
- 2 large tins of red or pink tinned salmon
- 2 eggs
- Cayenne pepper
- Salt & pepper
- 1 large baked potato
- Shallots or onion
- Fine breadcrumbs
- Oil for frying
A quick tip from Helene before you start cooking is, "These fishcakes are delicious but I recommend to open the doors and windows whilst you're frying to save your whole house smelling like a fish counter in the supermarket."
- Bake the potato and once cooked take out of skin and mash.
- Whilst potato is in the oven, put tins of Salmon in a large bowl and remove all of the little white bones.
- Keep half the juice from one of the salmon tins and add to the mixture.
- Beat both eggs and add to mixture, adding the salt, pepper and cayenne too.
- Cut up the onion or shallots as finely as possible and mix all of the ingredients in the bowl together.
- Add enough mashed potato to make into firm fish cakes, whatever size you prefer.
- Once made, dust them all in fine breadcrumbs.
- Get a large deep frying pan (or fish fryer if you have) and add enough oil to nearly cover the fish cakes.
- Fry until they are golden brown each side, turning once. (remember all the ingredients are cooked so don't need to be on heat for long)
- Drain on the kitchen paper or wire rack to get rid of excess oil and serve hot.
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