Whenever I have any leftover mashed potato, I buy a tin of red salmon or tuna and some fresh parsley to make delicious salmon fish cakes.
Remove any skin from the salmon and mash the soft bones into the flesh – excellent cheap source of calcium. I often use semolina instead of breadcrumbs to coat the cakes as they make a very crunchy coating and absorbing a lot less oil which of course is much healthier. Serve with green beans or mushy peas and as a treat a few home made chipped potatoes.
Price: £5.95 or £1.49 per portion
Total time: 36 minutes
- 450 g mashed potatoes
- 1 lemon zest
- 3 medium eggs
- 200 g Semolina
- 2 tablespoon fresh parsley
- 200 g fish salmon canned (or cooked)
- Drain and remove the skin from the canned salmon. Finely cut parsley
- Place salmon, potatoes, parsley and lemon zest into a large bowl.
- Beat 2 eggs together and add enough eggs to the potato mix to bind it altogether.
- Divide the mix into 8 equal sizes and shape each into a cake. Cool in the fridge for 5 minutes
- Beat the remaining egg and add to left over eggs (if you have any), place 1/2 the semolina in a bowl
- Dip the cakes, one at a time, into the egg mix then roll in the semolina. Place on a plate or tray
- Repeat with remaining cakes
- Cool until required. Can be frozen individually at this stage
- Fry in deep oil until golden brown
- Serve hot with a salad and sweet chilli sauce or vegetables and parsley sauce