Salmon, Spinach & Feta Cheese Fishcakes
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Ingredients
  • 500g frozen (or fresh) mashed potato
  • 2 x 213g tins of pink salmon
  • 2 handfuls of spinach, long stalks removed
  • 1 tsp parsley
  • ½ tsp ground black pepper
  • 1 tbsp light mayonnaise
  • 100g feta cheese cubes
  • zest of ½ lemon
  • 4-5 slices of bread (I used half and half), blitzed in a food processor to make crumbs
  • 2 eggs, beaten
  • 2 tbsp flour
  • butter and olive oil for frying
Instructions
  1. leave the frozen mash to defrost, or cook gently to defrost
  2. place the spinach in a food processor until it has been blitzed into tiny pieces
  3. place into a dry saucepan, place a lid on top and gently steam for about 3-4 minutes until softened
  4. place the tinned salmon, spinach, mash potato, parsley, lemon zest and pepper into a large bowl and using a fork mash well until combined
  5. add the mayonnaise and mix in to make a slightly sticky fishcake dough
  6. form the 'dough' into 6 cakes
  7. place on a plate, cover and chill in the fridge for at least 1 hour - longer if you have time
  8. pre heat the oven to 180oC / 160oC
  9. make your breadcrumbs, place on a large plate
  10. put the eggs in a bowl, place the flour on a plate and the breadcrumbs on another
  11. for each fishcake: cover with flour, roll in the beaten egg and cover with breadcrumbs
  12. heat a little oil and butter in a non stick pan, and flash fry each cake for a couple of minutes on each side until browned ( you may need to add more fat )
  13. place each cake on a baking tray and then finish off in the oven for 10 minutes
  14. serve and enjoy
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2016/08/salmon-spinach-feta-cheese-fishcakes.html