INGREDIENTS(makes 8 cakes)
2 big potatoes
415g can of red salmon or 2x210g 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. Ifyou 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 themserved with a tomato and rocket salad, and of course the lemon wedges.
I find they are actually nicer made with corn flake crumbs. Thats cos I made them for my gluten intolerant daughter.
