I ordered some salmon form Able and Cole this week (very extravagant) but is was so expensive that I could only afford a small amount.

I would like to make some fish cakes to make it stretch and was hoping you might have some nice recipes, it's not something I make very often.

Thanks. X

I just mix mashed potato and salmon and shape into cakes. With lovely organic ingredients you don't need anything else. Just a coating of whatever flour your choose to shallow fry in and bob's your uncle.

Don't try and hide that delicate flavour with anything (imho)

Enjoy!

Starchild x

Same as Starchild except I would add a bit of salt n pepper.

Organic Salmon
Organic Spuds
Salt and Pepper
Organic Egg
Homemade Breadcrumbs

I knocked these up tonight and they were lovely, the girls cleared their plates (and so did we).

I'm glad I kept it simple - thanks for the advice

Yum.   ;D

same as above except for a gluten free version (I have coeliac disease) I coat the fishcakes in crushed up cornflakes.  Sounds a bit weird I know but it is really, really lovley.  Brush them in organic egg and then roll them onto a plate of these - pop them in the fryer and the coating goes really nice and crispy.

I usually make a huge batch of them at once and then keep some in the freezer.  If anyone tries this I'd be interested to know what you think, I suspect you will never go back to flour coating them!

[quote author=fishjumperwoman link=topic=676.msg7576#msg7576 date=1195053387]
Coco-nut, did you use the egg to bind the mash and fish or just to brush on before the breadcrumbs? Also, deep fry, shallow fry or grill? I think my family would go for these too!

Helen

I used the egg to coat the fishcakes before rolling them in the breadcrumbs and then shallow fried them. X

I find making fishcakes a really good way to use up left over mash - both potato and sweet potato (or a mix!).  I tend to use a tin of mackerel (don't like to give much tuna cos of the mercury :( ).  Steamed broccoli also mashed up well to add too

Tinned mackerel is a good idea, I also tend to avoid tuna as much as poss for the same reason so have used tinned salmon as its cheaper than fresh and we always have a tin lurking about in the cupboard but mackerel would be even better as loads of omega 3!

Don't know if this is the proper way, but I just grate the crust end of my loaf of bread on my cheese grater.  I seem to remember mum drying out chunks of stale bread then whizzing them in the food processer but I'm all for the easiest option!

I just whizzed up some stale bread ends!

Will try tuna next time - very economical!!!!