No canned salmon here, folks

Every two weeks at work there's an assortment of books that arrive in a large cardboard box, casually placed in our communal kitchen for our perusal - all at an enticing reduced price, delivered by an affectionately-termed 'Book Man'. It's really a book company that manages to get some fantastic deals on books and opens mini book 'vending' stores at small businesses. Of course, I get sucked in. Every time I say, 'This is absolutely the last cook book I'm buying for 6 months," then two weeks later, "OMG! But it's Jamie! And it's half price!". So yes, I've gotten some amazing deals, but because I work at two different practices and they change the variety in between places - I can no longer close my Recipe Book cupboard anymore. Aargh.

This recipe is from another awesome book that I got for only $20 (it's still $39 at Book Depository!).

• Salmon Fish Cakes from The Really Useful Cookbook by David Herbert
  

This recipe promotes itself on the premise that poaching your own salmon for fish cakes is worth the extra effort. I have to agree - I've been searching for ages to find a decent recipe that didn't just involve opening a can of salmon. Sure, it's easy - but not that much easier, really. Poaching the salmon just involves wrapping the salmon in foil, leaving some space for air, then adding to a pan of cold water and bringing slowly to boil. Simmer for 3-4 minutes. It's only an extra 3 minutes compared to 30 seconds to open a can of salmon. So, I've got my bossy-boots on and I'm telling you - put the canned salmon away!


Boil chunks of potato in boiling, salted water until tender.

Mash the potato, allow to cool slightly then add the flaked, cooked salmon, chopped spring onion, parsley or basil, lemon zest and juice, mustard and egg yolk. Season.


Form into patties and coat flour, then dip into a mixture of beaten egg and milk, then breadcrumbs.

Shallow-fry over medium heat. I served this with a beetroot and lettuce salad and a bit of leftover rice - I don't think you need the extra carbs with the potato within the cakes.

These are really tasty - not a hint of fishiness at all, which can sometimes irk me a bit with poached fish. With all the herbs and lemon, it had almost a meat-like quality to it - and of course, anything fried is a hit with me! A lovely simple recipe. Of course, I know canned salmon has a place in the pantry - just nowhere near this recipe.