The Student Cookbook: a.k.a. “How Do I Make This Mum?” : The Fishcake Edition

Offspring#2 heads off to Edinburgh University next weekend.

He’s going to be staying in a shared flat in the centre of town and is nervously looking forward to it.

Obviously, part of the planning; alongside getting a place (the hardest part of that was actually making a decision, as he received four unconditional offers!!), sorting funding, applying for accomodation, and buying duvets, dishes & desk cacti; is making sure he can feed himself!

Operation: Mum’s Student Cookbook is well underway (although, whilst #1’s recipes were all painstakingly handwritten in her book, he’s gone all high-tech with Google docs) and we’re working on a batch of multi-purpose or mix & match recipes.

Tonight’s experiment was fishcakes, they turned out well, and he has already added a list of possible variations.

We had a couple of tins of red salmon loitering in the cupboard so decided to use those up in these easy Salmon, Spring Onion, Chilli, and Coriander Fishcakes.

Ingredients

  • 2 large or four medium potatoes; peeled & diced (or 250g leftover mash)
  • 1 tin salmon; drained, flaked, & bones removed
  • 1 red chilli; de-seeded & finely chopped
  • 2-3 spring onions, chopped
  • Handful of coriander; roughly chopped
  • Salt & pepper
  • Flour
  • 1-2 eggs; beaten
  • 100g breadcrumbs
  • 2 tbspn butter
  • 2 tbspn olive oil

Method

  1. Boil potatoes until soft, drain & mash.
  2. Combine mash, salmon, chilli, spring onion, & coriander; and season.
  3. Form into palm-sized patties.
  4. Coat in flour, dip in egg, & cover with breadcrumbs.
  5. Heat butter & oil in a frying pan, over a medium heat.
  6. Add fishcakes, and fry for a few minutes on each side, until golden brown.

Enjoy with salad & crusty bread, or your choice of vegetables.

Yeild & Storage

This recipe will give 4-6 decent sized fishcake, enough as a main meal for two; alternatively, save half for another day.

Uncooked fishcakes can be stored in the fridge for 2-3 days or wrapped and frozen for 2-3 months.
Personally, I prefer to fry until golden then cool añd freeze. Cook from frozen in a preheated 180°C oven for 20-35 minutes depending on the size.
 

Variations

Tinned Tuna & Sweetcorn

Smoked Salmon, with Thai flavouring

Cod & Chorizo

Prawn with Chilli, Garlic, Ginger, and Spring Onion

Smoked Haddock and Mature Cheddar

Omit the fish altogether; and have Cheese, Leek, and Spring Onion Potato Cakes for a vegetarian-flatmate-friendly feed

Are you a fan of fishcakes? What’s your favourite flavour? If you try these, or have any student-friendly recipes, I (we!) would love to hear below!

As always,

Thanks for stopping by!

Hugs,

Crafty xxx

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