Lunch box: Wednesday, 9 October 2013

I think I might have mentioned this before: we really love mash and eat it with everything, including fishcakes made with mash! However for a healthier option I would suggest a salad with lemon wedges or green steamed veggies with herb butter.


SALMON FISH CAKES


Ingredients

• 300g cold mashed potatoes
• 6 spring onions, thinly sliced
• 250g hot smoked salmon fillets, skinned and flaked
• 8 thick slices mozzarella 
• 2 tbsp plain flour
• 1 egg, beaten
• 85g dried breadcrumbs or panko crumbs
• sunflower oil, for frying (optional)
• salad and lemon wedges, to serve

Method

1. In a large bowl, mix together the potato, spring onions and salmon, then shape into 8 even-size cakes. 
2. Push the mozzarella pieces in the centre of each cake, making sure that all the cheese is covered.
3. Roll the fish cakes in the flour, shaking off any excess, then dip in the egg, followed by the breadcrumbs. 
4. Cover and chill until ready to cook. 
5. Can be prepared up to a day ahead, or frozen.
6. Gently grill or shallow-fry the fish cakes for 5-6 mins on each side until crunchy, golden brown and hot all the way through. 
7. Serve with salad and lemon wedges.