Ali Leonard has been back in the kitchen! This time whipping up some easy, delicious and cost-effective fish cakes.
Ali finds that she often ends up with leftover mashed potato or kumara, so finds this is a great way to use it up.
- 2-2 ½ cups leftover mashed potato or kumara)
- 200 g smoked fish (or use a tin of Salmon from the pantry)
- 2 spring onions finely sliced
- 4 tablespoons parsley finely chopped
- 2 eggs
- zest of one lemon
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2-3 tablespoons flour (use GF if need be or any preferred flour)
For a little something on the side...
- 1/2 cup good quality mayonaisse
- 3-4 tablespoons Greek yoghurt (not sweetened)
- 2 tablespoons capers chopped
- Lemon zest and juice of ½ a Lemon or Lime
- Load leftover mash in to your bowl, then mix in spring onion, parsley, egg, fish, lemon zest and salt and pepper.
- Create portions of fishcake mixture (about a 1/3 of a cup ) and shape into patties. dust each patty in flour. (In this case I used a Panko crumb!)
- Heat some oil in a large non-stick frying pan over medium heat. Cook fishcakes in batches for about 3 minutes each side until golden brown. Keep fishcakes warm in the oven as you cook them.
- Mix all mayo ingredients together.
To serve: Maybe a little salad on the side? A wedge of lemon?
Enjoy! - Ali.