Both a comforting supper and a storecupboard standby from ” Nigella Bites” by Nigella Lawson. They are good served with frozen peas and tomato ketchup, or perhaps mango chutney which I can enjoy with anything.
Ingredients
- 350-500 g cold mashed potato
- 418 g good quality tinned salmon
- 15 g unsalted butter melted
- a fat pinch cayenne pepper
- grated zest of 1/2 lemon
- salt and pepper
- 1 free range egg
Servings:
Instructions
- Mix together all the fishcake ingredients in a large bowl using your hands.
- Cover a baking sheet with clingfilm. Using your hands form about 8 fat, palm sized patties. Put onto the baking sheet and leave in the fridge to firm up for 20 minutes to an hour or more. ( At this stage they could be dry frozen and bagged up to use in the future, then thawed before proceeding as below.)
- Beat the eggs in a shallow soup bowl. Sprinkle the matzo meal or breadcrumbs on to a dinner plate. Dip the patties one at a time into the beaten egg and then the matzo meal, sprinkling and dredging as you go to coat them.
- When you are all done put the butter and oil in a large frying pan and heat until it begins to fizzle. Fry the fishcakes on each side until the crusts are golden and specked brown in parts, and the centres are warmed through.
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