Salmon and Tuna Fishcakes
Today I had a bare fridge and a selection of past-their-prime greens (which I then overcooked, to make matters worse – pooh). I have had fishcakes in my mind after reading about Greg’s and Ryan’s “Old Mother Hubbard” scenarios. So I threw together what I had and the result was filling, and tasty. We felt like we’d had a dinner, rather than scraped a few things together. There was the added advantage that this recipe made 4 fishcakes, so two were bunged into the freezer for even leaner times.
- 1 tin salmon
- 1 tin tuna
- 1 small leek, chopped finely
- zest and juice a lemon
- 4 medium potatoes, boiled and smashed (skin on – couldn’t be bothered to peel)
- huge grate of black pepper
- parsley to taste
- 2 eggs
- trusty breadcrumbs (panko are my favourite) to bring to the right consistency
How to make it
Squidge all the ingredients together. Separate into four, and roll into balls which you then flatten. Put them on a cling-filmed plate in the fridge to firm up for as long as you can spare. To cook, you simply need to fry them (I used butter as we’ve even run out of cooking oil!) to cook through the egg and warm them up. Will take about 7-10 minutes.
Serve, and bathe in your brownie points (you cooked from scratch again, instead of getting a takeaway, after all).