Salmon fish cakes

Bring a large pan of salted water to the boil. Peel the potatoes and cut into even pieces. Rub the salmon fillets with olive oil and a pinch of salt and pepper. Put the potatoes in the pan water and let it come to a boil again. Put the fish in a colander, cover it with aluminum foil and put it on the pan with potatoes. Turn the heat down and leave the pan on the heat for 10 to 12 minutes until the potatoes and fish are both done.

Remove the pieces of fish from the colander and put them aside for a moment. Drain the potatoes in the strainer and put them back in the pan to evaporate dry. Pick the parsley leaves from the stalks, chop them and discard the stalks. Stir the potatoes and spread the puree over the bottom of the pan to allow it to cool down more quickly. Pull the skin off the fish. Put the fully cooled puree in a bowl, pull the fish into flakes and add them; sprinkle with a tablespoon of flour. Add the egg and the chopped parsley with a good pinch of salt and pepper. Grate the lemon peel over it, crush everything and mix well.

Dust your work surface with flour. Divide the fish mixture into 8 parts. Knead about 2 cm thick, round slices of them and gradually dust them with flour. Grab a plate or bowl, add some flour and put the fish cakes on it. If you want to freeze the biscuits now, pack them in cling film and place them in the freezer. If not, just put them in the refrigerator for an hour before you bake them. - this makes them firmer.

Put a large skillet with a few hefty shoots of olive oil over medium heat. When the oil is hot, put the fish cakes in the fat and fry them for 3 to 4 minutes on each side until they are golden brown and crispy - do it in two portions. Serve the cookies immediately, with half lemons to squeeze over and some peas, broccoli, green leaves or salad. These fish cakes are also very tasty with tomato sauce (homemade or ready-made).