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
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
- 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.
- 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.
- 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.