… a fishcake is a fishcake – boring! It's not true, try this recipe and you will change your mind when you discover how scrumptious they are, not to mention simple, quick and easy!
I cannot take the credit, hence the title – it's a little gem and you'll never use any other recipe.
The Ivy Fishcakes
(makes 8 – freeze what you don't use)
800g dry mashed potato, no cream or butter added
650g salmon fillet poached in fish stock and flaked
2 tbsp tomato ketchup
2 tsp anchovy essence
3 tsp English mustard
salt and black pepper
Plain flour for coating
Mix together the potato, half the salmon, the ketchup, anchovy essence, mustard and seasoning until smooth. Fold in the rest of the salmon. Mould the mixture into 8 round cakes and refrigerate.
When you're ready to serve preheat the oven 180fan/200c/gas 6. Lightly flour the fishcakes and fry them until they are coloured on both sides. Bake for 10/15 minutes.
From “The Ivy The Restaurant and its Recipes by the late AA Gill”.
These are so versatile and perfect for the freezer!
Foto guide to follow and yet another use for the Rendang curry sauce ...
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