Ingredients:

  • 1 (14.75 oz) can Canned Salmon, thoroughly drained
  • 1 pound Potatoes (Russet or Yukon Gold), cooked, cooled, and mashed (no milk or butter)
  • 1 Large Egg, lightly beaten
  • 3 tablespoons Fresh Dill, finely chopped (divided)
  • 1 teaspoon Lemon Zest, from 1 medium lemon
  • 1/2 cup All-Purpose Flour, seasoned with salt and pepper
  • 1 cup Panko Breadcrumbs
  • 1/2 cup Vegetable Oil (or Rapeseed Oil), for frying
  • Kosher Salt & Black Pepper, to taste
  • 1/2 cup good quality Mayonnaise
  • 1 teaspoon Lemon Juice, freshly squeezed

Instructions:

  1. Drain the Salmon: Open the canned salmon and empty the contents into a fine-mesh sieve. Press down firmly with the back of a spoon to remove all excess liquid. Transfer the drained salmon to a large bowl and flake it gently.
  2. Prepare the Binder: Ensure the mashed potato is cooled and very dry. Add the mashed potato to the salmon.
  3. Mix the Flavour: Incorporate 2 tablespoons of chopped dill, lemon zest, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper into the salmon and potato mixture. Mix thoroughly, but gently, just until everything is combined. Adjust seasoning if necessary.
  4. Form the Cakes: Divide the mixture into 8 equal portions. Roll each portion into a ball, then flatten gently into a disc, about 1 inch thick.
  5. Set up Dredging Stations: Place the seasoned flour in the first dish, the beaten egg in the second, and the panko breadcrumbs in the third.
  6. Coat Thoroughly: Dredge each fishcake first in the seasoned flour (shaking off excess), then dip into the egg wash, and finally coat heavily in the panko breadcrumbs, pressing firmly to ensure the crumbs adhere completely.
  7. Chill (Mandatory): Transfer the coated fishcakes to a plate or baking sheet and refrigerate for a minimum of 30 minutes. This prevents the cakes from falling apart during cooking.
  8. Cook: Heat the vegetable oil in the frying pan over medium-high heat. Fry the fishcakes in batches of 4 for 3–4 minutes per side, turning carefully once, until deeply golden brown and beautifully crisp.
  9. Drain and Serve: Remove the cooked fishcakes and place them on a wire rack or paper towel to drain excess oil. While the cakes are draining, whisk together the mayonnaise, the remaining 1 tablespoon of chopped dill, and the lemon juice. Serve the dill mayonnaise immediately alongside the hot fishcakes.