Tuesdays At The Table - Thai Salmon Fish Cakes

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?