Phase 1: Preparing the Key Components

1. Cook the Salmon (if using fresh):

   • Place the salmon fillet in a shallow pan. Add the bay leaf, peppercorns, lemon slice, and parsley stalks.
   • Pour in enough cold water (or milk for a richer flavour) to just cover the salmon.
   • Bring to a gentle simmer over medium heat. Do NOT boil vigorously.
   • Once simmering, reduce the heat to low, cover, and poach for 8-12 minutes, depending on the thickness of the fillet, until the salmon is just cooked through and flakes easily.
   • Carefully remove the salmon from the poaching liquid and set it on a plate. Allow it to cool slightly, then flake it into large chunks using two forks, discarding any skin and bones. Set aside.
   • (If using canned salmon, simply drain it thoroughly and flake it.)

2. Cook the Potatoes:

   • Place the peeled and quartered potatoes in a large saucepan and cover with cold, salted water.
   • Bring to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
   • Drain the potatoes thoroughly in a colander and let them steam dry for 5-10 minutes. This step is crucial for removing excess moisture, which helps prevent soggy fish cakes.

Phase 2: Creating the Fish Cake Mixture

3. Mash the Potatoes:

   • Return the dry potatoes to the saucepan (or a large mixing bowl).
   • Mash them thoroughly until smooth. You can use a potato masher or a ricer for the smoothest texture. Avoid over-mashing, which can make them gluey.
   • If using, stir in the melted butter while the potatoes are still warm.

4. Combine Ingredients:

   • To the mashed potatoes, add the flaked salmon, finely sliced spring onions, chopped dill, chopped parsley, lemon zest, and the juice of half a lemon.
   • Season generously with salt and freshly ground black pepper. Remember that potatoes absorb a lot of salt.
   • Add the lightly beaten egg (the single egg for binding).
   • Gently fold all the ingredients together with a fork or spatula until just combined. Be careful not to overmix, as this can break down the salmon too much and make the potatoes gummy. The aim is to have visible flakes of salmon within the mixture.

5. Taste and Adjust Seasoning:

   • Take a small amount of the mixture (you can quickly pan-fry a tiny patty if you prefer) and taste for seasoning. Adjust salt, pepper, or lemon juice as needed.

6. Chill the Mixture (Highly Recommended):

   • Cover the bowl with cling film (plastic wrap) and refrigerate for at least 30 minutes, or up to 2 hours (or even overnight). Chilling the mixture makes it firmer and much easier to shape, and helps the fish cakes hold together during cooking.

Phase 3: Shaping and Coating the Fish Cakes

7. Shape the Patties:

   • Lightly flour a clean work surface or a baking tray.
   • Take a handful of the chilled mixture (about 1/2 to 3/4 cup, depending on desired size) and gently shape it into a round patty, about 2-2.5cm (3/4 to 1 inch) thick. You can use a cookie cutter for uniform shapes if desired.
   • Place the shaped patties on the floured surface or tray. Repeat with the remaining mixture. You should get about 8-10 medium-sized fish cakes.

8. Set up the Breading Station:

   • Prepare three shallow dishes or plates.
   • In the first dish, place the 100g of plain flour. Season it lightly with a pinch of salt and pepper.
   • In the second dish, place the 2 beaten eggs.
   • In the third dish, place the panko breadcrumbs.

9. Coat the Fish Cakes:

   • Working with one patty at a time, gently dredge it in the seasoned flour, ensuring it’s lightly coated on all sides. Shake off any excess flour.
   • Next, dip the floured patty into the beaten egg, allowing any excess egg to drip off.
   • Finally, press the egg-coated patty firmly into the panko breadcrumbs, ensuring an even and generous coating on all sides and edges. This triple coating is key to a super crispy finish.
   • Place the coated fish cakes on a clean baking tray lined with parchment paper.
   • (Optional but recommended for extra crispiness and stability: Chill the coated fish cakes in the refrigerator for another 15-30 minutes before frying.)

Phase 4: Cooking the Fish Cakes

10. Pan-Frying Method (Recommended for best crispiness):

    • Heat the vegetable or light olive oil in a large, non-stick frying pan or skillet over medium heat. You need enough oil to generously coat the bottom of the pan (about 0.5 cm or 1/4 inch deep). The oil is ready when a breadcrumb sizzles gently upon contact.
    • Carefully place a few fish cakes into the hot oil, ensuring not to overcrowd the pan. Cook in batches if necessary.
    • Fry for 4-5 minutes on each side, or until beautifully golden brown and crispy, and heated through. Adjust the heat if they are browning too quickly.
    • Once cooked, remove the fish cakes from the pan using a slotted spatula and place them on a wire rack set over a baking sheet (to allow air circulation and maintain crispiness) or on a plate lined with paper towels to drain any excess oil.
    • Keep the cooked fish cakes warm in a low oven (around 100°C / 200°F) while you cook the remaining batches.

11. Baking Method (Healthier Alternative):

    • Preheat your oven to 200°C (400°F, Gas Mark 6).
    • Lightly grease a baking sheet or line it with parchment paper.
    • Arrange the coated fish cakes on the prepared baking sheet in a single layer.
    • For extra crispiness, you can lightly spray the tops of the fish cakes with cooking oil spray.
    • Bake for 20-25 minutes, flipping them halfway through, until golden brown, crispy, and heated through.

12. Air Frying Method:

    • Preheat your air fryer to 190°C (375°F).
    • Lightly spray the air fryer basket and the fish cakes with cooking oil.
    • Arrange the fish cakes in a single layer in the air fryer basket (you may need to cook in batches).
    • Air fry for 12-15 minutes, flipping halfway, until golden brown and crispy.