Everybody loves fish cakes, and even the complete beginner can master these mouthwatering morsels
Buy the ingredients for this recipe now via:
Want to know how this works? Read all about it here.
Make them Thai
Add finely chopped red chillies, sliced spring onions, finely grated fresh root ginger and coriander leaves to the mash. Serve with sweet chilli dipping sauce.
The mash isn’t drying out. The potatoes have been boiled for too long. To check when they are ready, a knife should slide into a chunk easily and the potato should fall back into the water easily. Keep drying out over-cooked potatoes over a low heat for a little longer. The mash may not be as light, but it will still bind the cakes together.
Haddock & parsley
Swap the salmon for haddock and poach with parsley stalks. Stir chopped parsley through the mash and season with nutmeg.