'No potato' fishcakes recipe



  1. 200 g (7.1oz) salmon fillet, skinned and checked for bones
  2. 200 g (7.1oz) smoked haddock, undyed if possible and skinned
  3. 2 small shallots, chopped very fine
  4. 1 handful of dill or parsley, chopped
  5. 1 egg, lightly beaten
  6. 1 pinch salt and pepper
  7. 1 dash olive oil for sauteeing


  1. Cut both fish fillets into chunks and put them in a food processor.
  2. Pulse to a coarse mince--too much and it will be a slurry.
  3. In a bowl, mix the fish with the dill or parsley, shallot, salt and pepper and check the seasoning.
  4. Fold the egg into the mix.
  5. Form into little patties or "cakes".
  6. Chill them for an hour if possible--it helps them keep their shape.
  7. Heat a tablespoon of oil in a large pan.
  8. When it's hot (important), slip a few of the "cakes" into the pan and gently press them down a little.
  9. Saute them on each side to a light brown finish--2/3 minutes a side.
  10. They should still be moist inside.
  11. Repeat the process until all the mix is transformed into these little wonders.