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Salmon Fishcakes

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Makes: 12
700g / 1 lb 9 oz skinless salmon fillet, cut into cubes
300ml / 10 fl oz full-fat milk
1 bay leaf
100g / 3 1/2 oz broccoli, steamed until tender
700g / 1 lb 9 oz potatoes, boiled and mashed
2 tbsp finely chopped fresh parsley
4 tbsp wholemeal plain flour
1 egg yolk
2 large eggs, beaten
150g / 5 1/2 oz fresh wholemeal breadcrumbs
2 tbsp olive oil

Preheat the oven to 200ºC / 400ºF / Gas Mark 6. Put the salmon in a saucepan with the milk and bay leaf and bring slowly up to simmering point. Simmer for 2 minutes, then remove the saucepan from the heat, lift out and discard the bay leaf and leave the fish in the milk to cool. When cool, lift out the fish with a slotted spoon onto kitchen paper to drain.

Flake the fish into a large bowl. Put the broccoli in a food processor and pulse until smooth. Add to the fish with the mashed potatoes, the parsley, 1 tablespoon of the flour, and pepper to taste. Add the egg yolk and mix well. If the mixture is a little dry, add some of the poaching milk; if too wet, add a little more flour.

Divide the mixture into 12 portions and shape each portion into a cake. Put the beaten eggs, remaining flour and the breadcrumbs on 3 separate plates. Roll each fishcake in the flour, then in the beaten egg, and then in the breadcrumbs to coat.

Heat the oil in a non-stick baking tray in the preheated oven for 5 minutes. Add the fishcakes and bake for 10 minutes, then carefully turn the fishcakes over and bake for a further 10 minutes.

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