It seems like ages since I made fishcakes. In fact I know it is. Why exactly this is I’ve no idea when they’re always a huge hit with J & F, just as much as with us. Particularly with Master J who wolfed two down in breakneck speed. But then it appears, at newly three, he’s suddenly acquired a taste for smoked salmon, together with a near screaming obsession with olives….and Parmesan. The boy certainly appreciates the finer things in life and I have secret hopes he’ll be a fully fledged foodie one day. Maybe even a chef? Now how good would that be.
These fishcakes really are a cinch to make, and a fast cinch at that. And pretty frugal too if you use the considerably cheaper smoked salmon trimmings. They’re simply a matter of combining cold mashed potatoes (you could even use leftovers) with a generous amount of smoked salmon, plenty of parsley, capers, lemon zest, a couple of spring onions and a dollop or two of creamed horseradish. Then there’s the fun moulding into golf balls, dipping in beaten egg and rolling around in breadcrumbs and flattening into a fishcakey shape. So easy. You could even get the kids to make them. With their eyes shut (could be messy!). Then obviously there’s a brief shallow frying which is more grown up territory.
Since there’s a handsome amount of parsley involved I’m entering my post to Lavender & Lovage’s monthly Herbs on Saturday event, this month hosted by the lovely Anneli of Delicieux. And as these work out as a particularly frugal, but nevertheless exceptionally tasty, munch to this month’s Credit Crunch Munch challenge!. Jointly held by Fuss Free Flavours and Fab Food 4 All, and this month hosted by Farmersgirl Kitchen.
Smoked Salmon Fishcakes
Great for Toddlers & Young Children (omit the capers if they’re adverse to strong flavours), Bigger Kids, Cooking with Kids, Family Dinners, Mid-Week Suppers, Grown Ups too!
Makes 9 fishcakes (plenty for a family of 4!):
500g of Potatoes, washed, peeled and cut into large chunks
150g of Smoked Salmon trimmings, roughly chopped
2-3 Spring Onions, finely sliced
zest of a Lemon
2 heaped tablespoons of chopped Parsley
a heaped tablespoon of Capers, rinsed
2 teaspoons of Creamed Horseradish
Salt and Pepper
a free range Egg, lightly beaten and seasoned with Salt and Pepper
4 heaped tablespoons of dry Breadcrumbs or Panko or a mix of the two
Sunflower Oil for frying
Boil the potatoes in water until tender. Mash and set aside to cool.
Once cool stir in the smoked salmon, spring onions, lemon zest, parsley, capers, horseradish and a generous amount of black pepper. Taste and season with additional pepper if needed. You may want to add salt but it’s unlikely you’ll need it with the salty capers and smoked salmon.
Place the beaten egg in a bowl and the breadcrumbs or Panko in another.
Form the fishcake mix into nine evenly sized golf balls. Dip each into the egg so it’s coated all over, then the breadcrumbs, flattening to a patty as you do so. Refrigerate until you’re ready to cook them.
Heat a very fine layer of sunflower oil in a frying pan until medium hot. Carefully place however many fishcakes will fit in your pan and allow them to crisp up and golden on each side. This will only take two to three minutes on each side. Add a little more oil to the pan and continue until all the fishcakes are cooked.
Serve hot. With lemon wedges and Herby Mayo on the side, and a salad or streamed veggies. Bliss.