Recipe for Kenwood by Claire Turnbull
- 500g Agria (or similar floury) potatoes
- 400g canned salmon (remove skin and bones)
- 2 tsp English or Dijon mustard – whichever you prefer
- Zest of 1 small or ½ large lemon
- Juice of ½ lemon
- 1-2 tsp capers (optional)
- Small handful of parsley
- Small handful of fresh dill (or 1 tsp dried if you don’t have fresh)
- 4 heaped tbsp. plain flour/GF flour
- 1 large egg or 2 small, beaten
- 3 slices of bread, slightly stale is ideal
- 4-5 tbsp. oil for cooking
- Peel and chop the potatoes (keep the potatoes chunky), boil until tender (not mushy) and then drain, place on a board or plate to cool, they need to be cold before using.
- While the potatoes are cooling, put the bread into the Kenwood food processor and blitz on high using the chopping blade to make breadcrumbs. Remove from the food processor and pour into a shallow bowl (these are for coating the fish cakes before frying).
- Now put the herbs into the food processor and blitz on high until finely chopped.
- Put the potatoes, salmon, mustard, lemon zest and capers (if you are including them) into the food processor, season and pulse for a few seconds until combined. If you prefer a chunky fish cake, avoid over blending, if you are looking for a smoother mixture, blend for longer.
- Shape into fish cakes, either 4-6 larger ones, or 10-12 smaller ones or make into fish cake ‘balls’ if you prefer. If you have time, chill these for ½ hour before coating.
- Put the flour and beaten egg(s) into 2 shallow dishes and line up alongside the breadcrumbs.
- Dip the fish cakes into the flour, dust off then dip into the egg and then finely coat in breadcrumbs.
- Fry the cakes over a low-medium heat in the oil until golden brown and heated through.
Tips: Serve with salad, adapt by using fresh salmon which has been cooked and cooled if you prefer, can make and freeze mix.