Remember the Mashed Potato from MM#15?? I mentioned fish cakes, and voila, here they are!!! I used salmon but any cooked fish you like is perfect. I have also used sweet potato and carrot as part of the mash depending on leftovers. And there are never many leftovers here!! (Two Labradors)
Fish Cakes makes about 18- mashed potato for 4 or 6
- one onion, finely diced
- 1/4 cup chopped parsley
- salt and pepper to taste
- zest and juice of 1/2 a lemon
- 415g tin of salmon drained* and flaked
- two eggs, beaten**
- breadcrumbs
- oil/butter for frying
*It is better for one's health to add all the bones and skin, but I hate the bones and skin: and so I don't.
** You can add an extra egg to the potato mixture, but with refrigeration the mixture holds its shape and stays together when frying.
Start with cool mashed potato and add the parsley, salmon, lemon juice and zest. If you prefer, you can lightly sauté the onion, and I do, and then add it to the potato mixture. Gentle fold together so as not to break up the fish too much. Use a wet 1/4 cup measure and scoop out the fish cakes. Place on a tray and refrigerate for about 30 minutes.
Lightly beat the eggs, you may add a little water or milk and use just one egg if you like. Dip each cake lightly into the egg and then roll in the breadcrumbs. Refrigerate again for about 30 minutes or over night. They can be frozen at this point.
Heat the oil/butter over a medium heat and pop the fish cakes in. Cook for 4-5 minutes each side. Drain on paper towel and then serve with a salad or vegetables and mayonnaise. A wedge of lemon does just fine here too. The cooked cakes can be frozen as well. They are very versatile!!
