The Guardian Word of Mouth Blog complains today about mass-produced fishcakes, saying that fishcakes are better when they’re home-made and use leftovers.  I’m inclined to agree, I’ve never had mass-produced fishcakes that are as tasty as the spicy ones I make at home.  But according to The Guardian, UK consumers spent £83m on ready-made fishcakes last year.

Fishcakes with Chilli and Coriander

Ingredients

• 

  Mashed or crushed potatoes (leftover mash works really well)

• Tin of pink salmon (or tuna, or leftover fish)
• About a quarter of a medium-sized onion, chopped finely
• One red chilli, chopped finely
• Small handful of coriander leaves

Instructions

1. Drain the can of salmon and pick out the bone bit.  Combine all the ingredients in a mixing bowl and mash together roughly with a fork.
2. Form the mixture into small patties with your hands.  You can dab each patty in flour to make them crispy when they fry, although it’s not essential.
3. Fry for about five minutes each side in a small amount of olive oil, until crisp and golden-brown.

These are good with garlic mayonnaise, and especially delicious with wasabi mayonnaise, which you can make by mixing a squeeze of wasabi with ordinary mayo.

This recipe will make loads of small fishcakes; either a starter for about six people or a light meal for about three.

Related posts:

1. Lovely Leftovers
2. Using up the Leftovers
3. Ingredient of the Week: Frozen Prawns