Simple Salmon Fishcakes

It's a bit of a stretch to call this a recipe... it's more of a matter of assembling things!  A simple store-cupboard meal which we enjoy and hope you will too. 

The ingredients (if you can call them that) are a tin of salmon, one egg, some left over root vegetable mash and freshly ground black pepper.






After draining the tinned salmon, the bones and skin were removed.

The salmon was then mixed in with the mashed vegetables and seasoned well.

Next, the salmon/mash mix was formed into little patties/fishcakes using a silicone measuring cup... you could also use ramekins, spoons or your hands to do this.

Once formed, the fishcakes were coated in beaten egg.

Having heated some butter and oil in a frying pan, the fishcakes were cooked until golden brown.

We served our fishcakes with steamed broccoli florets this time but peas, sweetcorn or a green salad would also work well.

Crispy Croutons

We are always looking out for ideas for easy things to make... even better if they use up cupboard items that may be nearing their 'use by' date.  These croutons are dead easy...

Checking our 'Justin' case bag, the Dietary Specials white Ciabatta Rolls were due to be used up.





So, we cut them into cubes (roughly and inch/2cm in size) and placed them in a mixing bowl. 



They were seasoned with salt and freshly ground black pepper.   Two tablespoons of oil was mixed through thoroughly.

The bready bits were added to a hot frying pan (we did ours in two batches) and moved around to minimise catching.

Once they'd toasted through, the croutons were turned out onto a piece of kitchen paper to cool.

They can be added to salad, eaten with chilli or just snacked on.  We sometimes add spices or garlic into the mix and they never last long.  However, if you need to store them, put them in an airtight container and they'll keep a couple of days.