As I am allergic to shellfish, I used salmon and it worked out pretty well.
Here’s what I used:
Left over mash potato (butter and milk had been added)
1 egg (lightly beaten)
cooked salmon (flaked after it was cooked)
1 clove of garlic (diced)
1/2 a red onion (diced)
salt & pepper
-I added the salt, pepper, chives, garlic and the egg to the cold mash until combined.
-Followed by the diced red onion.
-I left the salmon until last so it wasn’t over mixed. I wanted it to stay as flaky as possible.
-Flour the bench and mould a tablespoon size of the mixture covering it in flour. This makes the mixture less sticky so it won’t stick to your pan and burn.
Next part was the fun part! The cooking!
I heated some oil in pan and cooked the fish cakes for about 4-5 minutes on each side until they were golden brown.
The fish cakes were great for lunch and I thought they tasted just as nice the following day. I am a huge garlic fan so I could taste it more in the cakes the day after.
Next time I might add some softened capsicum to add more colour and change things up. I know red onion is not usually found in fish cakes, however, when you re making them, you can add what you like. I like to experiment!
Have fun in the kitchen…
Thanks for reading! ♡