Salmon Fishcakes

After a short visit to the Townsville Cultural Fest this weekend (a bit 'same old same old' I'm afraid) .. followed by coffee and a divine little dessert at 'Betty Blue and the Lemon Tart'.. I didn't have much of an appetite or inclination to cook anything outstanding.

Armed only with a tin of salmon, some left over truffle scented mash from the other night, and my fresh vege's from the markets - I turned to faithful Nigella's "How to Eat" cookbook for the right combination / receipe for my salmon fishcakes .. with a bit of 'hmmm'ing and mmmmm, maybe'ing" .. this was the result (quite tasty too)

Salmon Fishcakes:

1 x tin salmon (105g)
big handful of left over mashed potato (probably 150-200g)
1 x spring onion / shallot - finely sliced
salt
pepper
1/2 tsp of smoked paprika
2 eggs
panko breadcrumbs
2 Tbsp plain flour
A little olive oil for frying

Method:

Heat oven - 120C
Heat frypan ... med to high heat

Meanwhile - in a large bowl .. mix well:
. 1 x egg (lightly beaten)
. salmon
. mashed potato
. salt / pepper / smoked paprika / finely sliced spring onion

Form into small patties ...
dredge first in the flour - then in other beaten egg - then coat in panko breadcrumbs - and set aisde.
Make the pattys only a few Tablespoon'fulls - if that. I wanted smallish cakes - rather than rissoles.
Rest the small patties in the fridge for about 15 minutes before frying.

On your pre-heated frypan .. put the olive oil.. and fry off the patties on each side for a few minutes (until golden).

Then place on a double-thickness of absorbent paper - and place in the oven for 20-30 minutes. (So that they warm through).

Serve with a nice green salad.