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.
- 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
- 1-2 eggs; beaten
- 100g breadcrumbs
- 2 tbspn butter
- 2 tbspn olive oil
- Boil potatoes until soft, drain & mash.
- Combine mash, salmon, chilli, spring onion, & coriander; and season.
- Form into palm-sized patties.
- Coat in flour, dip in egg, & cover with breadcrumbs.
- Heat butter & oil in a frying pan, over a medium heat.
- 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.
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!
Thanks for stopping by!