recipes
GET A TASTE OF SARAH GRAHAM’ S SIMPLE SUPPERS WITH THREE FUSS-FREE RECIPES THAT TURN EVERYDAY INGREDIENTS INTO
FAMILY FAVOURITES. BIG FLAVOUR, MINIMAL EFFORT – YOUR WEEKNIGHT COOKING JUST GOT A WHOLE LOT EASIER.
SALMON FISH CAKES
Ingredients
• 3 cups mashed potato( leftover or freshly made from about 4 potatoes)
• 250g hot-smoked salmon, flaked
• 1 teaspoon grated lemon zest
• 1 tablespoon chopped fresh parsley and / or dill
• salt & freshly ground black pepper, to taste
• ¾ cup cake wheat flour or breadcrumbs( optional)
• vegetable oil, for frying
To serve:
• simple salad
• good quality mayonnaise
Serves: 8
Method
1. Assemble the fish cakes by adding the mash to a mixing bowl along with the flaked fish, lemon zest and herbs, mixing well until combined. Check the seasoning and shape into palmsized fish cakes.( Add a little flour or breadcrumbs if the mixture is too wet.)
2. Shallow-fry the fish cakes in a little oil until golden on both sides, or transfer to a lightly greased baking tray and bake at 200 ° C until golden. Serve with a salad and mayonnaise.
Also delicious served with potato wedges and steamed asparagus or green beans.
For a variation, you can also make a simple horseradish cream to serve instead of mayonnaise: Mix together 1 cup crème fraîche or smooth fat-free cottage cheese + 2 tablespoons creamed horseradish, add a dash of lemon juice if needed, and season to taste.
Cook Once, Eat Twice: If you have leftover fish cakes, they can be frozen on a baking tray until solid, then transferred to an airtight bag or container and stored in the freezer for up to 3 months.
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