The Scotched Fish Cake 🍥

Ingredients

• 200 g Salmon Fillet (skinless, boneless, raw)
• 300 g Potatoes (starchy (e.g., Russet), peeled and cubed)
• 2 Tbsp Fresh Parsley (finely chopped)
• 4 pieces Large Eggs (for the core, plus 1 extra for egg wash)
• 1/4 cup All-Purpose Flour (for dredging)
• 1 cup Breadcrumbs (panko or regular, for coating)
• 1 spray Olive Oil Spray (lightly coat before air frying)
• 1 tsp Salt (to taste)
• 1/2 tsp Black Pepper (freshly ground)

Instructions

1. Boil the Eggs

   Place the 4 large eggs in a pot of cold water, bring to a boil, then simmer for 6 minutes. Transfer immediately to a bowl of ice water for 3 minutes to stop cooking.

   Time: PT10M

2. Cook the Potatoes

   While the eggs are cooling, add the cubed potatoes to a separate pot of salted boiling water. Cook until fork‑tender, about 15 minutes. Drain and return to the pot.

   Time: PT20M

3. Cook the Salmon

   Season the salmon fillet with a pinch of salt and pepper. In a skillet over medium heat, cook the salmon for 4‑5 minutes per side until opaque. Flake with a fork and set aside to cool slightly.

   Time: PT7M

   Temperature: medium heat

4. Mash the Filling

   Mash the drained potatoes with the mashed fork or masher. Stir in the chopped parsley, flaked salmon, 1 tsp salt, and ½ tsp pepper until evenly combined.

   Time: PT5M

5. Peel the Boiled Eggs

   Gently tap each cooled egg on the counter and peel away the shell, keeping the whites intact. Pat dry with paper towels.

   Time: PT3M

6. Wrap Eggs with Filling

   Divide the salmon‑potato mixture into 4 equal portions. Flatten each portion on a piece of parchment, place an egg in the center, and gently mold the mixture around the egg, sealing any cracks.

   Time: PT5M

7. Bread the Eggs

   Set up a dredging station: flour in one bowl, beaten egg (from the extra egg) in a second, and breadcrumbs in a third. Roll each coated egg first in flour, dip in beaten egg, then coat thoroughly with breadcrumbs.

   Time: PT5M

8. Preheat Air Fryer

   Preheat the air fryer to 200°C (390°F) for 5 minutes.

   Time: PT5M

   Temperature: 200°C

9. Air Fry the Scotch Eggs

   Place the breadcrumb‑coated eggs in the air‑fryer basket in a single layer. Lightly spray with olive oil. Air fry for 12‑15 minutes, turning halfway through, until golden and the internal temperature reaches 63°C (145°F).

   Time: PT15M

   Temperature: 200°C

10. Rest and Serve

    Remove the eggs, let rest 2 minutes, then slice in half and serve warm or at room temperature.

    Time: PT2M

Nutrition Facts

Calories

750

Protein

30g

Carbohydrates

45g

Fat

30g

Fiber

3g