So there it is, I’ve done it, I’ve finally added a pinch of salt to a children’s recipe. I feel like a complete rebel – I’m like Thelma and Louise – I’m in a ‘take me on if you think you’re hard enough’ mood! In my defence I tried this recipe on the boys without the salt and despite the fact they ate it, it really tasted quite bland. I’m sure it’s actually ok in terms of their maximum recommended daily intake but I honestly can’t be bothered to research the internet to find out. If you get a doorstep visit from the food police then you can just tell them that I said you could!
Seriously, did you know that the ‘food police’ really do exist? Back in January the Government launched a new scheme which sees officials making doorstop visits to households to advise on how to minimise the quantity of food we throw away and to offer advise on portions sizes, ‘best before’ dates and how to make better use of our freezers.
Can you believe that? I can think of so many cheaper ways of educating families in ‘home economics’ – like letting the celebrity chefs tell us what to do with our leftover mash potato – and I can think of so many better ways of spending tax payers money – other than just giving it to the banks of course! Anyway, I hope they don’t roll this out in Surrey as I just know if they turn up here and look in my fridge it wont be the day I am chilling my gorgeous home made fish cakes, it’ll be when I’ve just loaded the fridge with Pinot Grigio!
Fishy Fish Cakes – Serves 4
- 1 salmon fillet
- 2 cod or haddock fillets
- 3 medium potatoes
- Pinch of salt
- Finely chopped herbs – such as parsley, dill, chives or dried mixed herbs
- 1 beaten egg
- Fresh or ready-made breadcrumbs or polenta
Cook the fish by either baking covered in the oven for 20 minutes at 180 degrees C or cover in a little milk and microwave for 3-4 minutes. Remove any skin and flake into a bowl – take care to watch out for bones.
Boil the potatoes and drain well. Mash with a little butter or margarine. Mix the potatoes with the fish and the herbs and add a pinch of salt.
Take the mixture and separate into eight equal pieces and mould into fish shapes. Chill in the fridge for ½ hour if you have time.
Now take two shallow bowls or plates and put the beaten egg into one and the breadcrumbs/polenta in the other. Dip each fishcake first into the egg and then into the breadcrumbs/polenta.
To cook, either place under a moderate grill for 5 minutes each side, bake in the oven at 200 deg C for 15 minutes or fry for a few minutes each side. Whichever way you cook them just ensure that they are piping hot all the way through.
If you wish to freeze half of these for another day as I tend to do, then do so at the chilling stage before you have put on the breadcrumbs.
