Delia loves fish cakes and it's easy to see why: originally born out of frugality to use up leftover fish, they deserve to be made in their own right - perfect for a light supper with salad.
Classic fishcakes are wonderfully frugal food, as they allow you to 'stretch' 1lb of fish to serve 4-6 people. And who's complaining with recipes as good as this, pepped up with the addition of capers, parsley and cayenne?
You can make these with any fish for a summery starter, lunch or main course on a warm day. Serve them with Toasted Sweetcorn Salsa and a large glass of chilled wine!
Salmon fishcakes are such a treat, yet are amazingly easy to make: just red salmon and creamy mashed potato in a crisp coating. The sauce perfectly complements the fish too...
The thing to remember here is that good-quality tinned salmon makes better fishcakes than fresh, so don't be tempted to cook some salmon just for this.
I've adapted this from a Jewish recipe in which the cakes are coated in matzo meal before frying. Failing that of course wholewheat or even plain flour will do perfectly well.
The ingredients list for these noble little Thai-inspired fishcakes looks very long but the good thing is they can be made and cooked with incredible speed. Serve them as a first or main course, or as canapés with drinks.
If you have some Thai Red Curry Paste to hand, these little fish cakes make a wonderfully different first course, especially if the rest of the meal has a spicy theme.
Yes, it's old-fashioned nursery food, but I sometimes think that things like this need a revival. I love it with baked cod cutlets and creamy mashed potatoes, and it's also excellent with gammon, but most especially I love it with Salmon Fishcakes.
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