Читать книгу Tana Ramsay’s Real Family Food: Delicious Recipes for Everyday Occasions - Tana Ramsay - Страница 27

These delicious fishcakes taste great cold and can be made from store cupboard ingredients, so there’s no excuse for not packing something more interesting than a cheese sandwich in a lunchbox! When I make this recipe, I always freeze half the mixture before shaping the rest into cakes. It’s also a great way to use up leftover mashed potato.

2 anchovy fillets, finely chopped

450g/1lb tinned salmon

25g/1oz parsley, chopped

400g/14oz mashed potato

2 tbsp mayonnaise

1 egg, beaten

4 tbsp white breadcrumbs

25g/1oz butter for frying

2 tbsp sunflower oil

1 Finely chop the anchovy fillets before combining with the tinned salmon, parsley, mashed potato and mayonnaise. Try not to break the salmon up too much – I always think a chunky texture tastes better.

2 Pour in the egg and gently mix through.

3 Divide the mixture in 2 and put 1 half into a freezer bag to freeze for future use.

4 Shape into either 12 large balls or 24 small ones (smaller ones are ideal for lunchboxes).

5 Roll the balls in the breadcrumbs and squash flat.

6 Melt the butter and oil in a frying pan over a medium heat. When you think it’s hot enough, throw a couple of breadcrumbs into the pan – if they immediately sizzle and colour, carefully place the fishcakes in the hot fat. Fry carefully for about 8 minutes, turning regularly to make sure both sides are cooked evenly and are nicely golden without being burnt.

Makes: 12 large or 24 small fishcakes

Prep time: 20 minutes

Cooking time: 8 minutes