I was at a BBQ at a friends house at the weekend and came home with lots of leftovers. These leftovers included a side of uncooked salmon and leftover boiled potatoes. I also raided their herb garden and came home with a bouquet of herbs including chives, mint, basil, thyme and rosemary. What to make? Could be fish pie but it’s not Winter (although it feels like it again today) and I wanted something light with some salad on the side. Quick and easy was also important. I had one of those days yesterday and wanted to sit down with a glass of wine, pronto. So, fish cakes it was. Perfect, ready in half an hour and before I knew it I was plonked in front of the tv browsing a stash of cookbooks while watching some food shows, Sanjeev Baskars India, and, dare I say it, Big Brother. Don’t judge me. I was weak. It wasn’t me, yer honour! ;)
Food like this makes me think back to Home Economics class when I was 13 and the first time I made potato cakes. I was amazed that you could make something so nice with leftovers and so quickly. Some mashed potato, flour, butter, egg & seasoning, cooked like a pancake and served in slices. YUM! Home Economics wasn’t always such a success, mind. I was very giddy and one day tipped a whole bag of salt into my homemade vegetable soup by accident. I am feeling very nostalgic for those days and have been trying to source the Home Economics book we had – All about home economics: A complete course in Intermediate Certificate and Day Vocational Certificate home economics byt Deirdre Madden, but to no avail. If anyone knows where I can get a copy I’d be thrilled!
Anyway, back to the fish cakes. They’re so easy. Really. I like my fish cakes to have more salmon than potato but that’s down to your individual preference. Play around with quantities until you get the consistency you want. I used chives but you could use flat leaf parsley or a selection of herbs. The quantities below will serve four. I chose to make 4 big cakes but 8 small ones is good too. I served one each with a side salad of rocket, quartered cherry tomatoes & finely sliced red onion in a balsamic and olive oil dressing – (one third vinegar to oil plus seasoning).