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
leave the frozen mash to defrost, or cook gently to defrost
place the spinach in a food processor until it has been blitzed into tiny pieces
place into a dry saucepan, place a lid on top and gently steam for about 3-4 minutes until softened
place the tinned salmon, spinach, mash potato, parsley, lemon zest and pepper into a large bowl and using a fork mash well until combined
add the mayonnaise and mix in to make a slightly sticky fishcake dough
form the 'dough' into 6 cakes
place on a plate, cover and chill in the fridge for at least 1 hour - longer if you have time
pre heat the oven to 180oC / 160oC
make your breadcrumbs, place on a large plate
put the eggs in a bowl, place the flour on a plate and the breadcrumbs on another
for each fishcake: cover with flour, roll in the beaten egg and cover with breadcrumbs
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 )
place each cake on a baking tray and then finish off in the oven for 10 minutes
serve and enjoy
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2016/08/salmon-spinach-feta-cheese-fishcakes.html