Salmon Fish Cakes May 12 2016, 0 Comments
My kids adore these fish cakes and I love the fact that they are eating so much salmon. The great thing with tinned salmon is that it's currently reasonably priced and it still contains all of it's goodness and Omega-3 fats. I try to make something with potato the day before I make these so I can use leftover mash for them.
1 tin salmon (pink or red) (I usually remove the harder bones and dark skin)
1 small potato peeled, cooked and mashed
1 tblsp Philadelphia or other soft cheese (I like to add a little finely grated cheddar cheese too)
2 eggs beaten
breadcrumbs (1-2 slices of bread)
2-3 tblsp plain flour
black pepper and parsley is optional
In a bowl mash the salmon and potato together and add the Philedelphia and half of the beaten eggs (i.e. 1 egg). Also add any of the seasonings at this point. Once well combined, take a spoonfuls of mixture and roll into balls. flatten each ball to half an inch
To make the breadcrumbs you can add slices of bread into a warm oven for 10-15 minutes, wait to cool and then add to a blender for a few short blasts.
To add the breadcrumbs first coat each fish cake patty in flour, then dip into the beaten egg and then dip into the breadcrumbs.
Shallow fry in a light olive oil until golden brown.
serve with salad or veg. We like them with pea and soya bean puree, the kids version of mushy peas!