Ingredients

• 13oz - 380g Salmon fish
• 1lb - 450g washed potatoes (Starchy)
• 1 or 2 spring onions
• 2 large shallots
• 1 tsp Dijon mustard
• ½ cup white wine
• 4 eggs
• 2 tbsp soft butter (40g)
• ½ cup all purpose (plain) Flour
• ½ cup breadcrumbs
• 1 pack of tortilla chips
• Salt and pepper
• Frying oil
• Splash of milk for eggwash

Steps

• Step 1

  Add the potatoes to a saucepan with skins on, cover with cold water and cook until fork tender ready for mash.

• Step 2

  Peel and chop the shallots very finely and add to a frying pan with a lid along with the white wine. Place the salmon in the wine and shallots then poach the fish over a low simmering heat until cooked, approx. 5 minutes covered with a lid. Remove from stove and leave in pan covered for 10 minutes.

• Step 3

  Once potatoes are cooked, refresh under cold water so you can handle them, peel off their skins, cut into pieces letting the steam evaporate.

• Step 4

  Using a ricer or a potato masher, mash the potatoes into a mixing bowl, add the butter and seasoning. Set aside. (The potatoes should still be hot enough to melt the butter, otherwise melt the butter first).

• Step 5

  Add the mustard to the remaining fish liquid, mix well and boil until almost dry. Then add to the potato mix.

• Step 6

  Once the fish has cooled down, add the fish to the mashed potatoes by breaking it up into flakes using your hands. (look out for any bones)

• Step 7

  Chop the spring onions and add to the mix along with one egg yolk and one whole egg, salt, pepper, then mix thoroughly. Refrigerate 30 minutes or more.

• Step 8

  Using your hands, form the fish mix into balls and lightly flatten into patties.

• Step 9

  Place the tortilla chips in a plastic bag and crumble into very a coarse crumb. Add to breadcrumbs and mix well.

• Step 10

  Get a crumbing station ready with two beaten eggs and a small splash of milk, some flour and the bread tortilla crumbs in separate containers.

• Step 11

  Using your hands, grab a small amount of the mixture and form into a ball, a little larger than a golf ball. Then gently apply pressure between your hands flattening them into thick patties.

• Step 12

  Coat the patties in the flour first, then the eggwash, then the crumbs. Lightly tap with your fingers so they are firm and well shaped.

• Step 13

  In a deep fryer, bring the oil to 180°C – 350°F place in hot oil and fry until golden brown.

• Step 14

  Serve immediately with mayonnaise or lemon juice.

Little Tips

Make them the day before, cover in cling film and deep fry just before serving.

Try and keep the potatoes as dry as possible, you could also use up yesterday's left over mash.