Recipe by ‘Cooks In Spain’ member – Jacqui Jones
Having discussed the many ways of using canned potatoes on the Cooks In Spain cooking group; this is just one idea which really stood out!
Everyone chipped in with their different ideas! It was surprising how many members liked them. Picked at peak freshness they are a handy staple to have in your store cupboard. Using them can save a lot of time. When the weather heats up here in Spain, the last thing you want to do is stand over a hot stove!
You can use fresh potatoes obviously. Jacqui has included instructions for both in her recipe. So without further ado, here is how Jacqui makes her delicious Hake and Salmon fishcakes.
Ingredients (makes 4 fishcakes)
2 medium potatoes (or half a jar of ready cooked)
1 skinless hake fillet 100/125 grams
1 skinless salmon fillet approx 100/125 grams
Handful or two of frozen peas
Half a lemon – For zest
Horseradish or grain mustard
Parsley or coriander
Breadcrumbs or frito flour
Instructions
Peel the potatoes, cut into quarters and cook in a large pan of boiling salted water for 15 minutes, or until tender, adding the peas and fish for the last 4 minutes. OR if you want to use potatoes from a jar, cover with water, bring to boil, add fish and peas as above and cook all together for 4-5 minutes.
Remove the fish to a plate with a slotted spoon.
Drain the potatoes and peas, steam dry, then return to the pan.
Finely grate over the lemon zest, dollop over 1 tablespoon of mustard or horseradish, then mash or just crush if preferred.
Taste and season with salt and black pepper.
Flake the fish and gently fold it into the mash mixture.
Add chopped parsley or coriander.
Divide the mash/fish mixture into 4. Shape and squash into 3cm-thick patties.
Chill until firmed up.
Coat either in breadcrumbs ( I used frito flour from Mercadona which has semolina in it and gives a good crust.)
Shallow fry for 3-4 minutes on each side or until golden brown.
Put in a hot oven for 5-8 minutes to finish off.
Side dishes
Serve with whatever you fancy. I made a slaw from 1 head of chicory, half each red and green peppers, season and mix with a dessertspoon each of mayo and natural yoghurt and some chopped pepinillos (baby gherkins/cornichons).
Add some mustard or horseradish, or lemon or lime juice, if you wish.
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