I have just had to give my son a bath in the middle of the day.
We have a busy weekend ahead of us so I thought I would stock the fridge with fishcakes. They are brilliant fast food for a busy weekend and they taste better the day after they have been made.
My children really enjoy making them. They love squashing all of the ingredients together with their hands. Charlie got a little over excited and ended up with fishy potato all over his hair, hence the bath.
If you want a fun activity and delicious fish cakes here is the recipe ...
SMOKED SALMON FISHCAKES - Makes 10
500g Mashed potatoes (recipie below), 100g bread or breadcrumbs, 125g Smoked salmon, 100g Philadelphia, 1 tablespoon of fresh chopped chives, 1 tablespoon of fresh chopped dill, Rind of half a lemon, Juice from a quarter of lemon, Salt and pepper to taste
- Make the mash and let it cool
- Put the bread in a food processor and blitz till it is fairly fine breadcrumbs. Spread the breadcrumbs out on dinner plate
- Put the mash into a mixing bowl and add the smoked salmon, Philadelphia, chives, dill, lemon rind, juice and salt and pepper
- Mix with your hands so all the ingredients are combined
- Wash your hands. Scoop out a large tablespoon of mixture from the bowl and drop it on to the plate of breadcrumbs
- Cover the mixture with breadcrumbs and gently form it into the shape of a fishcake
- Place on a tray and pop in the fridge, preferably over night but if not then for at least an hour.
- When you are ready to eat the cakes, drizzle each of them with a little olive oil which will give them a nice colour, and pop them in an oven for 25 minutes at 200 till they are golden and crispy
These are great served with baby leaf salad in the summer or petit pois peas in the winter. I serve one for a starter and two for a main.
If you don’t have fresh herbs then you can use frozen or dried for the dill.
If you cook the fish cakes straight away the mixture will be too wet and the fishcake will go a big soggy in the oven and probably fall apart slightly.
I always make double the amount of breadcrumbs than i need and pop them in a plastic bag in the freezer for when i am running short on time. They are great for a lot of different recipies, my favorite ones are rack of lamb or treacle tart.
If you want these to have a little more kick add a little horseradish sauce to the mixture.
Mash - Makes 500g
500g Potatoes (I tend to use white), 50 mil Full fat milk, 1/4 Tablespoon butter, salt and pepper to taste
- Peel and chop the potatoes into 3cm chunks, they need to be the same size so the cook evenly. This should leave you with 450g of peeled and chopped potatoes
- Cover them with water and bring to boil, turn down to a gentle simmer for about for about 20 minutes until they are soft. When they are cooked you should easily be able to put a fork through them
- Drain potatoes
- Add the milk and butter to the pan, let it heat up. By heating the milk you get a much smoother mash.
- Take the pan of the heat and pop in the potatoes with salt and pepper and mash. If the mash is to thick for you then you can always add extra cold milk.
- When you are happy with the consistency of the mash and confident there are no lumps left in it, get a fork and beat the mash for 30 seconds, this will make the mash really smooth