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