Nigella's Fishcakes

Makes 7 - 9 fishcakes.

Ingredients

• 350 - 500g of cold mashed potato
• 450g of salmon
• 15g unsalted butter,
• meltedfat
• pinch of cayenne pepper
• grated zest of 1/2 a lemon
• salt andpepper
• 1egg

For coating and frying

• 2 eggs
• 100g matzo meal, preferably medium
• 50g unsalted butter
• 2 tablespoons vegetable oil
  

Method
In a large bowl mix together all of the fishcake ingredients.
Cover a baking sheet with clingfilm, take some of the mixture and form fat, palm sized patties. Place these on the baking sheet and leave to stand in the fridge to firm up for 20 minutes to an hour.
Beat the eggs in a shallow bowl and sprinkle the matzo meal onto a dinner plate.
One by one, dip the fishcakes into the beaten egg and then into the matzo meal to coat the patties with the meal.
Once the patties are all covered in the matzo meal, put the butter and the oil into a large frying pan, heat until it begins to fizzel in the pan and then fry the fishcakes on each side until the crusts are golden, and speckled brown in parts and the centres are warmed through.