Fish cakes are a super simple way to turn last night’s mashed potato into a completely different meal. I used hot smoked salmon but any smoked or steamed fish for that matter will work. You can substitute the spring onion for regular onion, you just need to sauté it first.

150-200g hot smoked salmon
2 cups cold mashed potato
½ cup chopped spring onion
½ cup chopped herbs (parsley, dill, chives, coriander would all work well)
2 eggs
salt and white pepper
1 cup breadcrumbs

Mix together the potato, salmon, onion and herbs with one of the egg. Season with salt and white pepper.

Shape the mix into eight even fishcakes.

Beat the remaining egg in a shallow bowl. Dip the fishcakes into the egg and then coat with breadcrumbs.

Heat a little oil or butter in a fry pan and cook the fishcakes until golden on both sides. For best results ensure the heat is not too high and only turn the fishcakes once.

Serve with a green salad and a few wedges of lemon.

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