Always a favourite for children and adults alike, these salmon fishcakes are fairly quick and easy to make. A bit messy perhaps because of the need for the breadcrumb coating. That is just part of kitchen lefe though.
Good for the day after a big meal that creates lots of left over mashed potato too.
- 200g/7oz can Pink Salmon
- 500g/1lb Mashed Potato, chilled to firm
- 4 slices of wholemeal bread
- 200g/6oz plain/all-purpose flour
- 3 Large Free Range Eggs, beaten
- 2 Tablespoons Extra Virgin Olive Oile
- 1 medium size Brown Onion, peeled and finely sliced
- 2 large cloves Garlic, peeled and crushed
- 1-2 tablespoon chopped fresh Parsley
- Tear the slices of bread into small pieces and put into the food processor. Whizz around until you have fine breadcrumbs.
- Fry the onions and garlic in a little of the olive oil until they soften. Mix in Parsley,Salt and Pepper to taste.
- Drain the salmon then flake in a bowl.
- Add in the mashed potato and mix well together.
- Mix in the onion and garlic.
- Divide into four equal size pieces then form each into a round that is approximately 1cm/½in thick.
- Now it is time to coat your salmon fishcakes. Dip each into flour then beaten egg then coat with breadcrumbs. Note that this stage does get a little messy.
- Heat the remaining olive oil in a large fry pan. Fry the salmon fishcakes until the coating is crisp and golden.
- For a kids meal,serve with Chips and Baked Beans. Must remember the Tomato Ketchup for kids too! Alternatively, serve with Sambal Oelek and a Mixed Salad for the adults. Of course, they may prefer the option of having chips and baked beans!
If there is beaten egg left over from coating the fishcakes then fry into a small omelette. Cut into thin strips then serve with the rest of the meal.
Leftover breadcrumbs can be put into a sealable container then go in the fridge or freezer.
For a Thai styled version then use the base mixture to make smaller cakes (about 2½cm/1in in diameter) then serve with sweet chilli sauce and salad.