Fish cakes are something that I would almost never order when we are out for dinner.

I am just not a fan of using mashed potato to bulk them out and if the balance is wrong then you get too much tattie and not enough fish.

I prefer just breadcrumbs. However, in this recipe these are not just ordinary breadcrumbs, they are very light.

If you cannot bear to buy in breadcrumbs then please just your own homemade ones. A word of warning though, the red fish dressing ones will not be very bonnie in this recipe!

And if you prefer , you can make these fish cakes into fingers if you want!

 

Good old fashioned fish cakes

250g/9oz of salmon, poached, flaked and bones removed

150g/5oz of white crab meat

100g/2oz of brown crab meat

50g of Japanese Panko breadcrumbs

6 tbsp of good quality mayonnaise (Or enough just to bind the mix. You can use lowfat mayo if you want.)

A handful of fresh flatleaf parsley, chopped

A handful of fresh dill, chopped

1 red chilli, finely chopped

1 tsp of Dijon mustard

Sea salt and freshly ground  black pepper

 

1 Put everything into a bowl and mix.

2 Shape the mixture into little patties or, if you have a straight edge scone cutter, press the mix into that for a nice even shape.

3 When you go to cook them leave them out of the fridge for 10 minutes.

4 Heat up a non stick frying pan and pop the fishcakes in. Cook for 2-3 minutes on each side.

5 Serve with salad or maybe hot boiled potatoes...Too early for salad!