Chilli Salmon Cake

I had some of the lemon-infused mashed potato left over from yesterday’s Seafood Pie . I decided that since it went so well with fish, I’d do it again.  This was a lot easier than my usual fishcakes.

I merely opened a tin of salmon, drained the brine and tipped the fish into a bowl along with about two cups of mashed potato, two eggs, chopped parsley, quite a lot of chilli flakes, and a finely chopped onion. It was just a little sloppy so I added about two tablespoons of fine dried breadcrumbs and about a tablespoon of parmesan cheese, which was all I had left of the granulated sort that comes in a sprinkler jar. I let it marinate in the ‘fridge for an hour or so.

Next I rolled it into patties and dredged them in a mixture of my home-made fine breadcrumbs* and fine polenta.  Then I fried one in olive oil until it was crisp on the outside.  I served it for brunch with some baby spinach leaves, cherry tomatoes and the dressing I made for the beetroot salad.  It was so good I cooked another.  And ate it.  The rest went into the freezer.

For a quick nosh-up of leftovers I thought it was very tasty, and worth recording so I can do it again.

image

That is my small 20cm frying pan.  The fishcake is about 10cm in diameter and 2cm thick.

 

* Breadcrumbs:

I keep leftover bread and crusts in a bag in the freezer until I have enough to make a batch of crumbs.  I dry the bread in the oven at about 100C for a few hours, cool it and blend it finely in the blender along with a quarter teaspoon each of turmeric and paprika.  There is very little that uses breadcrumbs that could not use turmeric and paprika.

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About Alan

Alone in a sea of spinifex.
This entry was posted in Breakfast, fish, potato and tagged , , , , , , . Bookmark the permalink.

One Response to Chilli Salmon Cake

  1. Pingback: Chilli Salmon Cake | Foodfhonebook

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