Happy Tuesday, ladies!! It's raining like crazy here...and I'm THRILLED about it. We need the rain, and I'm enjoying the little taste of fall-like temperatures. :-)
I'm seeing lots of new faces come participate in Tuesdays At The Table. WELCOME!! The more the merrier!
I'd bet you've all had crab cakes...but not a lot of people outside of New England eat fish cakes (that I've experienced). I love a good fish cake, and this recipe is a great use for leftover mashed potatoes!
Thai Salmon Fish Cakes
12oz prepared mashed potato (I use about 2 1/2 cups)
5 -6 oz salmon, poached
2 oz sweetcorn, defrosted if frozen (about a half cup)
1 red chili, deseeded and chopped
2 tablespoons fresh coriander, chopped
1 teaspoon oil
salt and freshly ground black pepper
To make the fish cakes simply combine all the ingredients in a large bowl and season well. Form into 6 patties using floured hands, then chill for at least 15 minutes. Brush the fish cakes with a little oil and grill or saute for 3-4 minutes on each side, until golden brown.
What's cooking in your kitchen?