Ingredients / Shopping List
250g cold mashed potato50g Goats cheese300g cooked salmon50g smoked salmon1 tblsp mayoSalt and pepperCoating:1 small egg50g plain flour1 lemonOil for frying
Prep to Cook: Mixing bowl, 2 forks, tablespoon, large serving spoon, cereal bowl, frying pan, baking tray, shallow bowl, non stick paper, frying pan, fish slice
Prep: Flake up the mashed potato in a large mixing bowl
Fishcakes are the perfect plan-ahead meal. Prepare extra mashed potato earlier in the week and save it in the fridge. Similarly poach salmon gently wrapped in foil with a little lemon. Assemble these fish cakes in advance and chill them. On the day cook and serve them straight from the frying pan with sour cream and chives, tomato salsa and tossed green salad.
Cooks Know How: Most of the skills for fishcakes are done in advance because you boil and mash the potatoes, poach the salmon, mix, shape and coat the fishcakes. When you finally fry them off it is all about getting a crisp and golden surface and reheating the inside. Turn the fishcakes over carefully so they do not fall apart. Fishcakes are a healthy nutritional choice.