Tinned pink salmon is an old fashioned sort of ingredient but I think it’s perfect for fish cakes. These were a little soft in texture but crunchy on the outside. The trick is to make them quite small so that they’re easy to turn in the pan. I’ve all but run out of potatoes so bought some golden kumara to make these and the sweetness is a nice complement to the fish. Serves two with salad.
210g tin of pink salmon, drained, skin and bones removed (chooks love them)
350g cooked kumara, mashed
handful of herbs (about 50g) finely chopped (I used parsley and chives)
one large egg
one tablespoon Worcestershire sauce
Mix all the ingredients together and form into patties – I made a dozen small ones. Allow to chill in the fridge for at least an hour. Heat a tablespoon of olive oil in a frying pay and cook the fish cakes until crispy – about five minutes on each side.