This is such a cheap and child friendly meal that I have to share it. I have served this to adults - they also enjoy this simple dish.
I make this in the morning and let them sit in the fridge. If you prepare and make them at once, you run the risk of them falling apart while frying. When I come home and need to finish dinner, all I have to do is shallow fry these and make a simple salad or steam some vegetables. As there are mashed potatoes in the Fish Cakes I don’t serve any chips or extra potato/starchy sides with the them.
I love this recipe with tinned Ally Salmon, though you can use Tuna just as successfully, it is simply a matter of personal preference. The addition ofMasterfoods lemon pepper was shared to me a number of years ago by a professional chef, don’t leave it out! This makes 14 patties.
Recipe
4 large potatoes, peeled and diced smallish
2 large cans of Ally salmon, liquid and bones removed
2 spring (green) onions sliced small (the white and green parts)
1/2 cup dried bread crumbs
1 teaspoon Masterfoods lemon pepper
1 egg
Extra bread crumbs for rolling (about 2/3 cup)
1/2 cup Oil( for shallow frying)
Lemon wedges to serve
2 large cans of Ally salmon, liquid and bones removed
2 spring (green) onions sliced small (the white and green parts)
1/2 cup dried bread crumbs
1 teaspoon Masterfoods lemon pepper
1 egg
Extra bread crumbs for rolling (about 2/3 cup)
1/2 cup Oil( for shallow frying)
Lemon wedges to serve
In a large saucepan boil the potatoes in plenty of water. Once cooked (not over cooked and mushy) run under cold water to stop the cooking process.
Strain well and remove all the water, mash well and transfer to a large bowl.
Add the Ally salmon, onions, bread crumbs, Masterfoods lemon pepper and egg.
Use you hands (I like to use kitchen gloves so my hands don’t smell like fish all day).
Roll into 14 patties , pat into a pattie shape and carefully roll in the extra bread crumbs.
Place on a large plate sprinkled with bread crumbs.
If you have more than one layer of patties, sprinkle more bread crumbs over the first layer so they don’t stick.
Cover and pop into the fridge for a minimum of 2 hours.
Heat half the oil and fry the first batch of patties in a large fry pan, fry one side then the other (each side will take about 3 minutes to get a gorgeous crispy coating). Place on a plate topped with paper towel.
Add the rest of the oil and let it heat, cook the remaining patties as you did the first batch. Add to the plate.
Serve hot with lemon wedges.
Strain well and remove all the water, mash well and transfer to a large bowl.
Add the Ally salmon, onions, bread crumbs, Masterfoods lemon pepper and egg.
Use you hands (I like to use kitchen gloves so my hands don’t smell like fish all day).
Roll into 14 patties , pat into a pattie shape and carefully roll in the extra bread crumbs.
Place on a large plate sprinkled with bread crumbs.
If you have more than one layer of patties, sprinkle more bread crumbs over the first layer so they don’t stick.
Cover and pop into the fridge for a minimum of 2 hours.
Heat half the oil and fry the first batch of patties in a large fry pan, fry one side then the other (each side will take about 3 minutes to get a gorgeous crispy coating). Place on a plate topped with paper towel.
Add the rest of the oil and let it heat, cook the remaining patties as you did the first batch. Add to the plate.
Serve hot with lemon wedges.
Happy cooking!
Elizabeth x
Elizabeth x
Thanks....making this tonight!!
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