FISH CAKES
Base Recipe
- Mashed potato – white or sweet – 3 medium
- 1 egg
- 425 gr tin of tuna or salmon
- panko crumbs or breadcrumbs
- seasoning
NOW FOR THE CHANGES
- sweet potato mash
- coriander – finely chopped
- finely chopped chili or sweet chili sauce to taste
- grated ginger
- thinly slices kaffir lime leaves
- tinned salmon
OR
- white potato mash
- large dollop of whole egg mayonnaise
- finely chopped spring onions or chives
- capers – finely chopped or mashed
- tinned tuna or salmon
OR
- white potato mash
- tin of mushy peas
- finely chopped mint
- tinned tuna
(the original recipe for this dish uses smoked haddock which is poached in milk, drained and then flaked into the mashed potatoes. I love smoked haddock and hope you try that option)
- Cook potatoes – drain and mash – cool
- Add egg, drained tuna or salmon and mix together with a fork
- Sprinkle over a little plain flour or breadcrumbs to bind together
- Add all the goodies from above
- Shape – roll in plain flour – beaten egg – breadcrumbs
- Put into refrigerator to chill BUT if you don’t have time go ahead and cook (they will be soft and more delicate when turning)
- Heat either 1/2 butter and 1/2 olive oil OR peanut oil OR your choice of oil to cook to golden brown
- If you are using for a fish burger you may like a mayonnaise that you have added grated lemon, mashed capers and spring onions
- You might like a chili side
- Make different shapes and sizes to suit
- Great for fish tacos
- The simple fish cake is DELICIOUS and all from a can from the Pantry
HAPPY COOKING!!