Every afternoon towards the end of the day I get an email from Robert the Husband asking if he needs to bring anything in for supper. He passes a Marks & Spencer Food on his way to the train so it’s easy for him to pop in and grab something. However, he always grabs the same thing. When asking what I fancy for tea I always request the same – Fishcakes. M&S do some lovely Salmon fishcakes and some delicious Thai fishcakes. We have one of each and enjoy them but it’s also possible to spend quite a bit of money on them over time and seeing as I am such a fan of fishcakes I had to perfect a recipe for myself that would keep us in the little buggers for some time without getting bored.

And here is the recipe I came up with. Not only do these quantities make eight fishcakes which is essentially four meals at two fishcakes each but if you don’t want to cook the whole lot in one go you can freeze the ingredients before making them in to patties and frying them later.

Ah, now don’t worry about the frying part. All you need is a small amount of Groundnut / Olive oil in a pan to brown them. You can bake them in the oven too, the are very amenable these fishcakes, but they take a little longer.

I served mine with a salad and Aioli one day and my homemade french fries the next day. I’m still obsessed with fishcakes and you will be too after trying these babies!

Makes 8 fishcakes

• 250g Salmon fillets (skin on and boneless)
• 2 Bay leaves
• 5 whole Peppercorns
• 3 Maris piper potatoes (medium in size) or any other floury potato
• 100g Shallots (I used the pre-chopped ones from the freezer that you can buy in the supermarket)
• 2 tblsp Capers
• 20g fresh Coriander
• 1 free range egg (medium)
• 2 slices of white bread for whizzing up into breadcrumbs (you can also buy ready prepared breadcrumbs)
• 1/2 tsp Cayenne
• Salt & Pepper

Start by peeling the potatoes and cutting them up into small pieces, add them to some salted boiling water and boil on a medium heat until the potatoes are soft, then drain.

To poach the salmon fillets, pour enough hot water into a saucepan so that the fillets are totally covered; add the two bay leaves and the peppercorns. Poach the fillets for approx 10 minutes or until the salmon is tender and starts to flake away from the skin.

Remove the fillets from the water and remove the skin from the underside of the fillets.

Use a fork to separate the salmon into flakes, then set to one side on a plate to cool enough to handle in a moment.

Heat a little olive oil in a frying pan and fry the shallots for approx 5 minutes, or until soft; then on a chopping board, finely chop the coriander.

In a large bowl, add the fish, boiled potatoes, capers, shallots, coriander and cayenne and using a potato masher (or fork), mash all the ingredients together. (Don’t worry too much about getting all the lumps in the potatoes out, a few lumps will actually give the fish cakes a better consistency once they are cooked.)

Whisk an egg in a separate bowl and then add to the fish cake mix along with the breadcrumbs and some Salt & Pepper

Use your hands to form the fish cake patties.

These fish cakes can be cooked one of two ways:

For Frying: Add a little groundnut oil to a frying pan and fry for approximately 10 minutes until, flipping once (and until browned on each side.)

To oven bake: Place onto a lined baking tray (parchment paper or Bacoglide is good for this) and bake in a preheated (220c) oven for 15-20 minutes, turning once (and until browned on each side.)

Serve with rocket salad and Aioli sauce or my homemade french fries.

Have a fantastic day everyone. It’s a good day here in West Sussex today, I can feel it in my bones…

I love you,

Cherry x

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1. Purple Sprouting Broccoli with Walnut Salmon
2. Spicy Pork, Tofu & Coriander Rice

Tags: Salmon & Coriander Fish Cakes served with rocket salad and Aioli sauce.

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