These mini fish cakes can be served as a starter or as part of a summer buffet. Alternatively, serve with new potatoes and salad for a tasty family supper.


Makes 12


Ready in 40 mins, plus chilling


Ingredients • 2 x 170g cans skinless and boneless pink salmon, drained


• 400g fresh mashed potato • 200g sweetcorn, canned or frozen • 2 spring onions, finely chopped • Salt and freshly ground black pepper


• 2 tbsp plain flour • 2 medium eggs, beaten • Vegetable oil for shallow frying


To serve: • Soured cream and smoked salmon


Method 1. Place the salmon and mashed potato in a large bowl and mix together with a fork. Add the sweetcorn and spring onions, season well with salt and freshly ground black pepper and thoroughly mix again.


2. Divide and shape the mixture into about 12 small round patties. Place on a tray lined with baking paper. Cover with cling film and chill in the fridge for 1 hour.


3. Dust each patty with flour then dip into the beaten egg to lightly coat. Shallow fry the patties (in 2-3 batches) in hot oil for 2-3 mins on each side until golden brown. Drain on kitchen paper.


4. Serve warm topped with small dollops of soured cream and slices of smoked salmon.


TIP For a crispier finish, coat the egg-dipped fishcakes in fresh white or brown breadcrumbs before frying.


PLEASE MENTION THE CORFE MULLEN LINK WHEN RESPONDING TO ADVERTS 39


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