Mr B has been away this week and normally I’m tempted to have easy dinners (beans on toast, baked potatoes etc) but as we had some leftover mashed potato from a previous meal, I decided to be economical and save the leftovers for my dinner for one.
I had about 300g cold mashed potatoes (Rooster variety) and I had a small pack of ready flaked salmon (115g). Quite a lot of online recipes actually say that tinned salmon is better for fishcakes, but I did find this BBC Good Food recipe that used freshly poached salmon. I found that this smaller amount of salmon worked just as well, so just halved all of the other ingredients (lemon zest, capers, dijon mustard, mayonnaise, dill).
It really is as simple as combining all the ingredients, then shaping the potato into patties. I got 5 (of mostly even size), and once they are floured, dipped in beaten egg and coated in breadcrumbs – I used frozen ones.
Then I heated 4 tablespoons of sunflower oil and when the oil was hot, added the fishcake patties. I cooked them for 7 minutes on either side until they were golden brown all over.
I served two with salad leaves and tomato slices, drizzled with a nice bit of balsamic glaze. The good news is that I now have leftovers for another dinner!