I don’t think I could ever get bored of fishcakes. There is no chance of running out of delicious, weird and wonderful concoctions to put into a lovely little fish cake – long gone are the days of simply fish and potato. This is most certainly not my first fishcake recipe that I’ve blogged, and I’m pleased to say that it won’t be my last!
Serves 2 as a main or 4 as a starter
- 2 salmon steaks
- 2 slices lemon
- 2 medium potatoes – peeled, sliced and boiled for 15-18 minutes until soft
- Nob of butter
- 60g low fat cream cheese
- Handful peas
- Handful sweetcorn
- Zest and juice of 1 lemon
- 1 tsp dill
- 1 tsp chives
- 1 heaped tsp horseradish
- Handful plain flour
- Salt and pepper
- 1 egg – beaten
Preheat the oven to 180’C
Wrap each salmon fillet in foil with the slice of lemon and bake for 12-15 minutes
Cook the potato until soft and mash together with the butter until smooth.
Stir in the peas, sweetcorn, herbs, lemon and horseradish and then flake in the salmon – give it a good mix but try and keep the salmon reasonably flaky. Season to taste.
Set out 3 plates, one filled with flour, one with the beaten egg and finally with the breadcrumbs (you will probably need to top this one up.)
Divide the fish cakes into 4 and shape into balls
One at a time, roll the each cake in the flour, followed by the egg and then finally the breadcrumbs.
Shape into a fish cake shape and then repeat the process with the remaining cakes.
Serve with whatever tickles your fancy, we had ours with minty mushy peas and roasted carrots.