Скачать или смотреть The Scotched Fish Cake 🍥

Recipe (makes 3 fishcakes)

-5 ingredients:
-250g salmon fillets
-1 potato, peeled and thinly sliced
-1 pint whole milk
-20g parsley leaves, finely chopped
-4 large eggs
-1 tsp paprika
-1 tsp garlic powder
-1 tsp onion powder


1. Add whole milk to a small pot and bring to a boil. Reduce to a simmer and add the salmon fillets. Cook for 10 minutes until the salmon is opaque throughout. Remove the salmon and set aside to cool. Keep the milk in the pot and set aside.

2. Peel and Finely slice your potatoes and add to the milk in the pot. Add a pinch of salt and bring to to a simmer and boil for 10 minutes until the potatoes are soft. Using a slotted spoon, transfer the potato to a boil and mash while still hot. Once smooth, set aside to cool.

3. For each fishcake, add one egg to a pot of boiling water and cook for 5 ½ mins. Transfer immediately to ice cold water for 5 minutes.

4. Break down each salmon fillet into flaky chunks. Add your mashed potato, chopped parsley, 1 egg yolk and optional flavourings (paprika, garlic powder, and onion powder). Mix until evenly combined. Season to taste with salt and pepper.

5. Grabbing about a third of the mixture, make a ball and press into the center with your hands for a bowl shape. Add the boiled egg and encase the potato & salmon around it. Repeat with the remaining mixture. For an extra crispy exterior, roll the fishcake in plain flour, followed by beaten eggs, and then breadcrumbs. With or without a breadcrumb coating, spray the fishcake with some olive oil then cook at 190 celsius for 12 minutes in an airfryer until golden brown


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