5 Ingredient Fish Cakes

Ingredients

Cooks in:30min        Serves:8

• 3 cups mashed potato (leftover or freshly made from about 4 potatoes)
• 250g hot smoked salmon
• 1 tsp lemon zest
• 1 Tbsp chopped fresh parsley and or dill
• ¼ cup bread crumbs (optional)
• Vegetable oil, for frying

To Serve:

• Simple salad and good quality mayonnaise

What to do

1.) Assemble the fish cakes by adding the mash to a mixing bowl along with the flaked fish, lemon zest and herbs and mix well until combined. Check seasoning and shape into palm-sized fish cakes (add a little flour or breadcrumbs if the mixture is too wet.)

2.) Shallow fry the fish cakes in a little oil until golden on both sides; or transfer to a lightly greased baking tray and bake at 200C until golden.

NOTES
For a variation, you can also make a simple horseradish cream to serve instead of mayonnaise:
- Mix together ½ cup crème fraiche or smooth fat free cottage cheese + 2 Tbsp creamed horseradish, add a dash of lemon juice if needed, and season to taste.
- These are also delicious served with potato wedges and steamed asparagus or green beans.
- Cook Once, Eat Twice: If you have leftover fish cakes they can be frozen on a baking tray until solid, then transferred to an airtight bag or container and stored in the freezer for up to 3 months. To re-heat, transfer frozen fishcakes to a 200C oven and cook until warmed through.

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