These simple quick fishcakes can be a lifesaver, They are made of store cupboard ingredients (apart from the chives) and are great to have in as a snack or as part of a main meal and just take minutes to make.
I used pink salmon for economy but you can splash out and use red or use tuna to make them even more economical. I used chives for a slight oniony taste but you can use spring onions if you prefer or use parsley . It’s a very forgiving recipe : )
You can shape them into fishcakes with your hands but a quicker way (and lazier!) way that I do is just to drop tablespoonfuls of the mixture on the lined tray.
2 x cans of pink salmon (bones and skin removed )
1 packet instant mashed potato
1 tbsp chopped chives (if liked)
1 beaten egg
1/2 tsp each of salt and pepper
low cal spray oil
Make up the mashed potato according to instruction but use 100ml less water than the instructions say so you have a thicker mash.
Add in the rest of the ingredients and mix together really well. You can then either shape them into fishcakes with your hands or just drop spoonfuls onto a tray lined with greaseproof paper.
Lightly spray with oil and bake at gas 6/200/400 for 15 minutes then take them out and turn them over and put back in for another 5 minutes.
Syn free on extra easy.
Credit : http://vicki-kitchen.blogspot.com