RED SALMON CAKES
INGREDIENTS (makes 8 cakes)
2 big potatoes
A 415g can of red salmon or2x210g cans
1 cup chopped spring onions Half a cup chopped flat leaf parsley Half a cup
chopped coriander leaves
2 tsp garlic, crushed
Grated rind of a lemon
1 egg
salt and freshly ground black pepper
another egg, lightly beaten, dry breadcrumbs. Olive oil, lemon wedges*
METHOD: Boil or zap the potatoes until they are tender and then mash them.
Empty the can(s) into the potatoes, liquid and all (never throw away flavour)
and mix them through. Check that any bones, which will be very soft, are broken
up. Mix through the spring onions, herbs, garlic, lemon rind and the first egg.
Season really well. Divide the mixture into eight portions and shape into
patties. Dip them into the beaten egg and then into the dried breadcrumbs. If
you have time at this point, pop them into the fridge for 15 minutes to firm
up. If you do not have time, then simply be careful. Heat a layer of olive oil
in a heavy frying pan and add the fish cakes. Cook them over a moderate heat
until they are golden on both sides. Drain on absorbent paper. I like them
served with a tomato and rocket salad, and of course the lemon wedges.
I like them better with cornflake crumbs over breadcrumbs.
