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Jamie Oliver's salmon fishcakes

Delicious and hearty fish cutlets with a pleasant parsley flavor. They are quick and easy to prepare. I recommend making a double or triple portion at once and freeze some of the cutlets, and before frying defrost them and cook them as indicated in the recipe.

Jamie Oliver's salmon fish cutlets

Constituents(for 8-12 cutlets):

  • potatoes - 600 gr.
  • salmon fillet with skin - 500 gr.
  • fresh parsley - 1 small bundle
  • flour - 1 tbsp. + a little for sprinkling
  • large egg - 1 piece
  • lemon - 1 - 2 pcs.
  • olive oil
  • salt and freshly ground black pepper

Cooking:

Boil a large pot of salted water. Peel potatoes and cut into equal medium sized pieces.
Scale the salmon, remove the small bones and rub with olive oil, a pinch of salt and pepper.

spiced salmon fillet

Pour the potatoes into the boiling water and allow to boil. Put the fish in a colander, cover with foil and place over the pot with potatoes.

salmon under foil

salmon with potatoes

Turn down the heat and simmer for 10-12 minutes. Then remove the fish from the colander and set aside. You can do the same in a steamer

.

steamed salmon

Discard the potatoes in a colander, put them back in the pot, let them dry and mashed potato them. Remove the skin from the fish and mash into flakes.

skinless salmon

Finely chop the parsley leaves.

chopped parsley

When the mashed potatoes have cooled completely, add to them the fish, flour and egg, parsley and a large pinch each of salt and pepper.

fish cutlet mix

Grate the lemon zest finely into the mixture and mix everything thoroughly.

stuffing for fish cutlets

Sprinkle the work surface lightly with flour. Divide the fish mixture into 8-12 equal portions. Form the mince into round cakes about 2 cm thick, sprinkling flour over them as you go to prevent them from sticking to your hands.

fish cutlets

Sprinkle the board with flour and arrange the cutlets on it.

fish cutlets

If you want to freeze the cutlets, wrap them in foil beforehand, and if you want to cook them immediately, put them in the fridge for 1 hour before frying.
Put a skillet over medium heat and pour in some olive oil. When the oil is hot, place the cutlets in the pan so that they do not touch each other and fry for 3-4 minutes on each side.

fish cutlets

salmon cutlets

Serve the ready cutlets immediately with slices of lemon, and serve green peas, broccoli, leafy vegetables or green salad as a garnish.
In addition, fish cutlets are perfectly combined with tomato sauce with olives, chili and basil.
Bon appetit!

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