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This is an extract from Simple Suppers: A Year of Easy and Delicious Family Dinners by Sarah Graham, published by Penguin Random House South Africa, retailing at R420.
Makes: 8
INGREDIENTS
- 3 cups mashed potatoes (leftover or freshly made from about 4 potatoes)
- 250g hot-smoked salmon, flaked
- 1 teaspoon lemon zest, grated
- 1 tablespoon parsley or dill, chopped
- salt & freshly ground black pepper, to taste
- ¼ cup cake wheat flour or breadcrumbs (optional)
- vegetable oil, for frying
For serving:
- simple salad
- good quality mayonnaise
METHOD
- 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 palm-sized fish cakes. (Add a little flour or breadcrumbs if the mixture is too wet.)
- Shallow-fry the fish cakes in a bit of oil until golden on both sides, or transfer to a lightly greased baking tray and bake at 200°C until golden.
- Serve alongside a salad and mayonnaise.
NOTES
* For variation, you can also make a simple horseradish cream to serve instead of mayonnaise: Mix ½ cup crème fraîche or smooth fat-free cottage cheese with 2 tablespoons creamed horseradish, add a dash of lemon juice if needed, and season to taste.
* These are also delicious when served with potato wedges and steamed asparagus or green beans.
* Cook Once, Eat Twice: If you have leftover fish cakes, freeze them on a baking tray until solid, then transfer to an airtight bag or container and store in the freezer for up to 3 months.