I have pestered John until he gave me the recipe for fish cakes..... the great thing about these is that you can make them a few days before you need them then you can just whip them out and it looks like you have been slaving away for like hours....wow..... and kids love these, a great alternative to fish fingers.
This is what your fish cakes will look like before you breadcrumb them!
Fish Cakes..... serves 6-88oz salmon
20 oz cold mash potato
2 scallions – chopped
1 tblsp chives
1 tblsp tomato ketchup
1 tblsp grain mustard
1 egg, whisk gently and remove some for the egg wash
Salt & pepper
Bread crumbs
A little four
Method
Poach fish – cool & flake
Combine fish, herbs, ketchup, mustard, salt & pepper, mash and egg.
Divide into portions and shape.
Roll in flour, apply egg wash & bread crumbs and refrigerate until required.
When ready to be eaten panfry or deep fry until crisp on outside – finish in the oven
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