These fish cakes are made using canned fish.
You can use leftover or freshly cooked mash and/or fish to make them if you prefer.
It's really simple and is a good way of getting children to eat fish - real comfort food.
You need to have all your ingredients pre-cooked, so it's something you can prepare early and assemble just before cooking.
Pop the fishcakes into the fridge to chill for a while - even all day if you like.
I will often have bits of mash or fish left over, so I put them into poly boxes in the freezer, then when I have enough, I defrost and mix them together to make these fish cakes.
You can use any fish you like - wet or smoked or a mixture - add a few prawns - even a tin of salmon will do.
Make breadcrumbs by processing a couple of slices of bread.
If you prefer, you can use seasoned flour to dip the cakes in prior to cooking. Just take a couple of tablespoons of plain flour and add some pepper and salt (if you're using smoked fish, then don't use the salt) add a teaspoon of dill or parsley if you like, then mix it together evenly.
Large can of salmon - pink will be fine
1 lb (450g) mashed potato
fresh dill or dried
salt and pepper to taste
1 egg beaten
2 tablespoons breadcrumbs
oil to fry
Make sure you have removed all the bones from the fish prior to flaking it into a big bowl.
Add the mash and dill and mix together well - taste and season with salt and pepper if necessary.
Mix in the beaten egg.
Divide the fish into 4 and shape into flat cakes.
Chill in the fridge for about 30 minutes.
Dip into milk and then roll in the breadcrumbs, making sure they are fully coated.
Heat the oil in a large shallow pan and fry each side for about 10 minutes.
You can bake them in a hot oven (220c Gas Mark 7) for about 30 minutes, turning half way through if you prefer.
Seve with some green vegetables and bread and butter or some boiled new potatoes.
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