Salmon Fish Cakes
This is a great recipe for using up any leftover mashed potato. Remove any skin from the salmon and mash the soft bones into the flesh – an excellent, cheap source of calcium. This can also be a great weaning recipe, just don't add any salt, and make sure there are no spiky bones in the fish.
Using semolina or couscous instead of breadcrumbs makes a crunchy coating that children love, and they also absorb a lot less oil.
Cook Time: 35 minutes
Prep Time: 30 minutes
- 200g tinned salmon
- 3 medium potatoes, mashed (approx)
- 2 tsp dried parsley (or a handful of fresh parsley, finely chopped)
- Zest of 1 lemon
- 2 eggs
- 100g semolina (optional)
- Salt and freshly ground black pepper
- Drain and remove the skin from the tinned salmon.
- Place the salmon, potatoes, parsley and lemon zest into a large bowl.
- Beat 1 egg and add to the potato mix to bind it together.
- Divide the mix into 4 equal sizes and shape each into a cake. Cool in the fridge for 5 minutes.
- Beat the remaining egg and place the semolina, if using, into a separate bowl.
- Dip the cakes, one at a time, into the egg mix and then roll in the semolina. Place on a plate or tray.
- Repeat with remaining cakes. Chill until required, or the fishcakes can be frozen individually at this stage.
- Heat some oil in a frying pan and shallow fry on both sides until golden brown and piping hot.
- Serve hot with a salad or green vegetables. It tastes great with mayonnaise, parsley sauce or a sweet chilli dressing!