The other day I had forgotten to get any thing out for our meal. I had about 200g of left over mash potato in the fridge and a small tin of salmon (105g) that I had been given, and so I decided to make some salmon fish cakes. When I looked in the garden some parsley had survived the frost too. We were eating them 15 minutes later. You don’t need to have these exact measurements, I usually just throw in what I have, and quick, frugal fish cakes can be made with tuna or with tinned mackerel too.
200g mashed potato
105g tin of salmon (or tuna or mackerel)
Chopped parsley to taste
zest of lemon (optional)
teaspoon of tomato sauce or mustard (optional)
1 egg beaten and in a bowl.
2 crusts of bread grated
Some flour in a bowl.
oil for frying unless you cook them in the oven or the air fryer.
- Mix the potato, fish and parsley together in a bowl. If you are adding the lemon zest on condiments add these as well.
- Form the mixture into patties
- Dip a patty into the flour and cover both sides
- Dip the patty into the egg so that both sides are covered.
- Dip the patty into the bread crumbs and cover.
- Place to one side (on a board or plate)
- Repeat with all the patties. My mixture made 5 good sized fish cakes.
- If cooking in a frying pan heat the oil and cook on both sides until golden brown.
- If cooking in the air fryer cook for about 10 minutes or until golden brown at 200C.