Salmon fish cakes
Skill level: Easy peasy
Costs: Cheap as chips
This is a tasty, economical meal to make from left over mashed potatoes and a can of salmon that you may have in the cupboard. You can vary the recipe, and reduce the cost, by using canned tuna or mackerel. If liked, add a few crushed peas, some cooked sweetcorn or a little shredded cooked cabbage or broccoli to the mixture - whatever your family likes and whatever you have in the fridge! Just serve these with a fresh green salad for a tasty supper.
- 500g cold cooked mashed potato
- 213g can pink salmon, drained, any bones and skin removed
- 2tbsp chopped fresh parsley
- Grated zest 1 lemon
- 2tbsp plain flour
- 2tbsp vegetable oil
For a crispy coating, dip the floured fishcakes in 1 egg, beaten and then 100g breadcrumbs before frying.
- Place the mashed potato in a bowl. Flake the salmon into the potatoes, add the parsley and lemon zest and season with salt and freshly ground pepper. Mix well.
- Shape the mixture into 8 small cakes with damp hands. Dust in flour. You can make the fishcakes in advance and chill at this stage until ready to cook
- Heat the oil in a non-stick frying pan and fry the fish cakes for 4-5 mins on each side over a medium heat until cooked through. Serve with salad.