What is the best thing about about left-over mashed potatoes? For me, it's definitely fishcakes. I just so happened to also have some left-over salmon steaks in the freezer ... I know, I know! How lucky was that!
I always make my mashed potatoes with unpeeled potatoes (therefore preserving all the vitamins that we usually throw away). I use milk, butter and in this instance, some very strong grated cheddar. Yummy just at that. However, add the lightly cooked salmon with some seasoning and herbs and now we're talking!
I added a sweet chilli sauce and a mix of some left over mayo and left over Caesar dressing that was kicking around in the fridge.
A really tasty Saturday lunch!
450g floury potato, cut into chunks
350g salmon (about 3 fillets)
1 heaped tbsp chopped parsley
1 heaped tbsp chopped dill
1 egg, beaten
100g dried breadcrumb
4 tbsp EVO oil
4 tbsp butter
dipping sauce of your choice
salad, to serve
lemon wedges to serve
Heat the grill. Place the potatoes in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash. Meanwhile, season the salmon and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
Mix the potato, milk, butter, herbs and some seasoning. Lightly mix in the salmon, taking care not to break it up too much. Shape into 6 medium fish cakes.
Put the egg and breadcrumbs in 2 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs. Heat the oil and butter in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through. Serve with salad and lemon wedges.