I always enjoy fishcakes, but have previously only ever bought them or had them in a restaurant. Particularly, with shop bought fishcakes, I would always suspect that the ratio of potato to fish would be heavily weighted in favour of the humble potato. The benefit of homemade fishcakes is that you can make sure the ratio is far healthier, plus they are a great way to use fresh or tinned fish and make them go much further. Fish is not the cheapest food to eat regularly, so this is a great way to keep the cost down, but still get those vital fish oils in your body!
It is also a great way to get kids to eat fish particularly stronger fish, like salmon. If they enjoy a fish finger or two, I am positive that they will enjoy these fish cakes! I served them with corn on the cob, because I had some in the fridge that needed to be used. However, you can serve them with any vegetables that you like and would work particularly well with green veggies.
These fishcakes are courtesy of Mr. Jamie Oliver today. It was the first time I had attempted to make any fishcakes so I decided to follow someone else’s recipe first and then will adapt them the next time to make my own version. I still decided to share the recipe, despite it not being my own, so that you could enjoy them too! I like this recipe because it uses tinned salmon, which I would often have in the store cupboard, and it does not use too many ingredients.
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