Happy Tuesday, ladies!! It's raining like crazy here...and I'm THRILLED about it. We need the rain, and I'm enjoying the little taste of fall-like temperatures. :-)
I'm seeing lots of new faces come participate in Tuesdays At The Table. WELCOME!! The more the merrier!
I'd bet you've all had crab cakes...but not a lot of people outside of New England eat fish cakes (that I've experienced). I love a good fish cake, and this recipe is a great use for leftover mashed potatoes!
Thai Salmon Fish Cakes
12oz prepared mashed potato (I use about 2 1/2 cups)
5 -6 oz salmon, poached
2 oz sweetcorn, defrosted if frozen (about a half cup)
1 red chili, deseeded and chopped
2 tablespoons fresh coriander, chopped
1 teaspoon oil
salt and freshly ground black pepper
To make the fish cakes simply combine all the ingredients in a large bowl and season well. Form into 6 patties using floured hands, then chill for at least 15 minutes. Brush the fish cakes with a little oil and grill or saute for 3-4 minutes on each side, until golden brown.
What's cooking in your kitchen?
I'm seeing lots of new faces come participate in Tuesdays At The Table. WELCOME!! The more the merrier!
I'd bet you've all had crab cakes...but not a lot of people outside of New England eat fish cakes (that I've experienced). I love a good fish cake, and this recipe is a great use for leftover mashed potatoes!
Thai Salmon Fish Cakes
12oz prepared mashed potato (I use about 2 1/2 cups)
5 -6 oz salmon, poached
2 oz sweetcorn, defrosted if frozen (about a half cup)
1 red chili, deseeded and chopped
2 tablespoons fresh coriander, chopped
1 teaspoon oil
salt and freshly ground black pepper
To make the fish cakes simply combine all the ingredients in a large bowl and season well. Form into 6 patties using floured hands, then chill for at least 15 minutes. Brush the fish cakes with a little oil and grill or saute for 3-4 minutes on each side, until golden brown.
What's cooking in your kitchen?
I'm seeing lots of new faces come participate in Tuesdays At The Table. WELCOME!! The more the merrier!
I'd bet you've all had crab cakes...but not a lot of people outside of New England eat fish cakes (that I've experienced). I love a good fish cake, and this recipe is a great use for leftover mashed potatoes!
Thai Salmon Fish Cakes
12oz prepared mashed potato (I use about 2 1/2 cups)
5 -6 oz salmon, poached
2 oz sweetcorn, defrosted if frozen (about a half cup)
1 red chili, deseeded and chopped
2 tablespoons fresh coriander, chopped
1 teaspoon oil
salt and freshly ground black pepper
To make the fish cakes simply combine all the ingredients in a large bowl and season well. Form into 6 patties using floured hands, then chill for at least 15 minutes. Brush the fish cakes with a little oil and grill or saute for 3-4 minutes on each side, until golden brown.
What's cooking in your kitchen?
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