This is a lovely recipe originally inspired by an Ella's Kitchen cookbook I flicked through once and perfect for using up mashed potato from the day before.
To make 6 fishcakes you'll need:
Approximately 200g mashed potato (one large potato)
1 small salmon fillet
1 small leek
25g green beans
2 tablespoons chopped parsley
Boil the carrot (and potato if you aren’t using leftovers) and mash.
Poach the salmon in simmering water for 5 minutes and flake. Usually I tend to whack the salmon in the oven when I'm doing the evening meal the night before, flake it whilst warm and keep it covered in the fridge until I need it.
Finely chop the leek and green beans and fry them off in a little olive oil. Once softened and turning crispy add these to the carrot and potato mash and mix in the salmon flake and chopped parsley.
Shape your fishcakes however you wish. The more adventurous amongst you may wish to fashion an actual fish shape but I am artistically challenged and go for simple round patties. Either which way fry them for 5 minutes, turning once until golden brown.
We find these best served with baked beans.
These freeze really well and quite often I make double the mixture just to pop some in the freezer. You can get waxed discs from Lakeland that are advertised as burger seperaters but are brilliant for putting between your fishcakes before placing them in the freezer. Fry them straight from frozen.