I made these to use up the trimmings after making some mini hot-smoked salmon en croute but off cuts can be bought, really cheaply, either from a fishmonger or pre-packaged in supermarkets.
To make 4 standard or about 10 mini fish cakes
250-300g hot-smoked salmon broken into flakes (to be clear: the salmon should have been hot-smoked but the fish you are using should be cold!).
150-200g cold cooked potato
Juice and rind of half a lemon
Approx. 1 teaspoon finely chopped fresh dill
Salt and pepper
1 beaten egg
Add all other ingredients and combine well.
Put your breadcrumbs into one bowl and the beaten egg into another. Dip each patty, one at a time, first into the egg and then the breadcrumbs. Make sure they’re completely covered.Bake in the oven at gas mark 6/200°C/400°F until they are piping hot and golden brown. That would take a little less time than these particular mini ones were baked for…so probably about 15-20 mins.
Serve with proper chips and rugged peas.
Perhaps you can help to pin down the timing a little more precisely…how long did yours take? 😉