Salmon Fishcakes recipe | Delia Smith

Ingredients

• 15 oz (425 g) tinned red salmon
• ¼ level teaspoon powdered mace
• ¼ level teaspoon cayenne pepper
• salt and freshly milled black pepper
• 10 oz (275 g) Desirée or King Edward potatoes, peeled and cut into large chunks
• 2 tablespoons mayonnaise
• 2 heaped tablespoons chopped fresh parsley
• 2 heaped tablespoons salted capers or capers in vinegar, drained and chopped
• 6 pickled gherkins (cornichons), drained and chopped
• 2 large eggs, hard-boiled and chopped small
• 1 level dessertspoon anchovy paste or 4 anchovies, mashed up
• 2 tablespoons lemon juice
• a few sprigs fresh parsley
• lemon wedges
• 1 quantity English Parsley Sauce (See related recipe below)
• a little flour for dusting
• 1 large egg, beaten
• 3 oz (75 g) matzo meal or fresh white breadcrumbs
• about 2 tablespoons groundnut or other flavourless oil
• about ½ oz (10 g) butter