Salmon Fishcakes - A Jamie Oliver Food Revolution Special

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I've been following Jamie Oliver for years and I think that he's really a 'pukka' chef so I'm very excited to participate in his 'Food Revolution'. On Friday May 16, people from all over the world have signed up and committed to teaching kids how to cook something from scratch. This resonates with me in more ways that you can imagine. I love food and I'm happy that my two boys enjoy spending time in the kitchen. Through my blog and channel, I hope to leave my legacy for them so they will always have a piece of me with them as they grow and have their own lives and families. Teaching the kids how to prepare something fresh and healthy is probably one of the more important things we can ever do. Of course this revolution not only creates awareness but funds food resources for many in need, so thank you Jamie.

I'm following Jamie's recipe with my son Aaron and adding my own spin to it(watch video).

 http://www.foodrevolutionday.com/salmon-fishcakes/

Ingredients

• Sea salt and freshly ground black pepper
• 50g or 2 oz fresh or frozen peas
• 600g potatoes
• 1/2 a tbsp of fresh chives
• 2 x 180g tins of quality salmon
• 1 lemon zested
• 2 tbsps plain flour, plus extra for dusting
• 1 large egg
• Olive oil for frying

1. Half-fill a large saucepan with cold water and add a tiny pinch of salt.
2. Place on a high heat and bring to the boil. Meanwhile…
3. If using fresh peas, pod them into a bowl, then leave to one side.
4. Use a Y-shaped peeler to peel the potatoes, then chop into 1cm chunks on a chopping board.
5. Once the water is boiling, carefully add the potatoes, bring back to the boil, then turn the heat down to medium and simmer gently for around 10 minutes, or until cooked through, adding the peas for the last 2 minutes. Meanwhile…
6. Finely chop the chives and add them to a mixing bowl.
7. Drain the salmon over the sink into a sieve.
8. Add the salmon to the bowl, using a fork to flake it into small chunks.
9. Once cooked, drain the potatoes and peas over the sink into a colander then leave them to cool completely. Meanwhile…
10. Use a microplane to finely grate the lemon zest, then add it to the bowl along with the flour.
11. Crack in the egg and season with a tiny pinch of pepper.
12. Once cool, tip the potatoes and peas back into the pan and use a potato masher to mash them really well.
13. Add the mash to the bowl, then mix together until really well combined.
14. Sprinkle a little flour over a clean work surface and onto a large plate.
15. Divide the mixture into 8 and use your hands to pat and shape each ball into a fishcake, roughly 2cm thick.
16. Place them onto the floured plate, dusting your hands and the top of each fish cake lightly with flour as you go.
17. Place a large frying pan on a medium heat and add 1 tablespoon of olive oil.
18. Carefully place the fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a fish slice.
19. Cut the zested lemon into wedges.
20. Serve the fishcakes with some seasonal green veg or a fresh green salad and lemon wedges for squeezing over.

This recipe is just as delicious made with tinned tuna, or you could swap the regular potatoes for a few sweet potatoes.