Easy, cost-effective fish cakes

In the Kitchen

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.

INGREDIENTS:

  • 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

METHOD:

  1. Load leftover mash in to your bowl, then mix in spring onion, parsley, egg, fish, lemon zest and salt and pepper.
  2. 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!)
  3. 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. 
  4. Mix all mayo ingredients together.

To serve: Maybe a little salad on the side? A wedge of lemon?

Enjoy! - Ali.