- Serves 3 people (with at least 2 fishcakes each) - ready in 40 minutes (add on an extra 1.5 hours if you use real potatoes as they will need peeling, boiling, mashing and fully cooling for an hour, before the fishcakes can be formed, so that they are cool enough to hold their shape) -
Gather together…
To put into the fishcakes:
2 x 300g tins (or one large 600g tin) of boiled, peeled potatoes - or use 4 medium/large (750g when unpeeled in total) 'raw' potatoes, but add 90 minutes to the recipe time (to peel, boil, mash and cool).
1 tbsp butter (for the mash) - plus an extra 1 tsp butter to grease the tray later in the recipe.
400g tinned pink salmon, drained well (this recipe also works well even if you only have a 200g tin of salmon to hand - the fishcakes are then smaller and less fishy, but still delicious).
1/2 cup (70g) shop-bought breadcrumbs or use 4 slices of bread (toast the bread well in a toaster, let it cool in the toaster, tear it into chunks and then whizz it up in a food processor) - or crush up cornflakes in a bag - gluten free cornflakes are available it is worth noting.
1 handful of Parsley, finely chopped (buy / grow in bulk and keep chopped Parsley in the freezer so it's ready to use).
2 Spring onions / handful of chives, FINELY chopped (finely chop and freeze the rest of the bunch to use in future recipes).
1 tbsp of wholegrain mustard.
1 tbsp smoked paprika (OR 1 tsp curry powder, OR 1 tsp cayenne pepper - whichever you prefer).
Pinch of ground pepper.
To coat the outside of the fishcakes:
1 egg.
1/2 cup (70g) shop-bought breadcrumbs or use 4 slices of bread (toast the bread well in a toaster, let it cool in the toaster, tear it into chunks and then whizz it up in a food processor) - or crush up cornflakes in a bag - gluten free cornflakes are available it is worth noting.
Serve with…
1 lemon, cut into wedges.
Green leaf salad (e.g. rocket, watercress).
Mayonnaise / Tartar sauce / Ketchup (according to taste).
Get cooking…
1. Drain the tinned (ready-peeled and already-part-cooked) potatoes (600g) into a flat based, medium-large bowl. A medium saucepan is ideal as the flat base makes it easy to mash the potatoes.
2. Mash the potatoes with the 1tbsp of butter with a handheld masher, mash about 30 times.
3. Add the 400g of drained, tinned salmon (don't look too closely at what comes out of the tin! Any bones / skin will be soft and are unnoticeable once mixed in). Mix.
4. Next add the 1/2 cup of breadcrumbs (to firm-up the mixture), the handful of chopped parsley, the two (finely chopped) spring onions / handful of chopped chives, the 1 tbsp of wholegrain mustard, the 1 tbsp of smoked paprika and the pinch of ground pepper to the mashed potato / salmon. Mix.
5. Pre-heat the oven to 180 C fan (or 200 C) or gas 6.
6. Beat the egg in a wide, shallow soup bowl.
7. Put the 1/2 cup (70g) of breadcrumbs onto a large dinner plate.
8. Butter-grease a large baking tray generously (don't line it with grease-proof paper as it will stick to the fishcakes!)
9. Use a ½ cup measure (125g) of potato-salmon mixture to make each fishcake disc (approx 3 inches across). The mixture will make 6 to 8 fishcakes.
10. Dip each fishcake into the egg, coating all sides and then coat the soggy fishcake in breadcrumbs.
11. Bake the fishcakes for 20 min, then set the grill to HIGH to crisp them up, for 5 minutes.
12. Eat whilst still hot with salad, lemon wedges and Mayonnaise / Tartar sauce / Ketchup. Or cool and freeze them after baking them.