Now that spring has sprung and the days are getting longer, light, fresh meals are the perfect choice. These Fish Cakes are a delicious dinner or lunch option. If you live on your own, you can make the whole batch and freeze the leftovers in meal-sized portions.
Serves: Six to eight cakes
Time: 30 minutes
- 185 g tinned salmon
- 2 cups cold mashed potatoes
- 1 small onion, finely chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- 1/4 cup flour
- 1 egg
- 1 tablespoon water
- 1 1/2 cups breadcrumbs
- 2 teaspoons olive oil
Drain tinned fish and flake. Place in bowl with potato, onion, parsley, salt and pepper and combine well. Shape the mixture into small balls and gently roll in flour. Flatten into rounds.
Lightly beat egg and water together. Dip each fish cake in egg mixture. Pour the breadcrumbs onto a plate and roll each fish cake to coat. Lightly oil and heat fry pan. Add fish cakes and cook until golden on both sides. Garnish with lemon wedges and serve with fresh bread and green salad.