Very easy and makes a tasty summer lunch, served with a nice salad. Corn flakes and fish might sound like an odd combination, but it works just fine here.
Makes 6 fish cakes.
WHAT YOU NEED:
– 2 cups roughly flaked cooked fish (I used a mixture of a frozen basa fillet which I simply poached in water, and some canned salmon, but use whatever fish you like. If you want to keep it really simple stick to just canned fish; tuna would work well)
– 1 cup mashed potato (think ahead and save some mashed potato when you’ve made it for something else)
– 1 cup cooked peas
– 1 to 2 small red chili peppers (depending on how hot they are), de-seeded and finely chopped
– freshly squeezed lemon juice, salt, and freshly ground black pepper to taste
– about three-quarters of a cup of corn flakes, roughly crushed (or thoroughly crushed if you prefer it that way, I won’t judge)
– about a cup of soured cream, and some finely chopped fresh parsley for the dressing
– non stick baking paper (ideally, but not essential)
WHAT YOU DO:
1. Pre-heat oven to 180C/350F.
2. Mix the fish, potato, peas, chilli peppers, lemon juice, salt and pepper together. Combine it well but don’t turn it to a complete mush, keep the peas as whole peas, and some of the fish flakes intact. Taste it for seasoning and add more lemon juice, salt and pepper if needed.
3. Divide the mixture into six, and shape each one into a ball, then flatten a little into a patty (not too flat). Press the patty into the corn flakes, top and bottom and around the side. Don’t worry about ensuring the corn flakes cover every part, gaps are fine. If you want to fully cover them then you’ll need to dip your patties into beaten egg first to make the corn flakes stick better, but then it becomes a messy business.
See, mine have lots of gaps between the corn flakes here pre-baking:
4. Place some non-stick baking paper on a baking sheet/tray (if you don’t have any, then you can use greaseproof paper, or just spray some oil lightly over the tray). Put your fish cakes on the tray and bake for about 25 minutes until the cornflakes have started to turn a little darker in colour.
5. The dressing/sauce is simply finely chopped parsley stirred into soured cream – it’s all you need.
Serve hot right away while the outsides are nice and crispy; the corn flakes will go soft if you refrigerate these (I know this because I tried it).
If you don’t like fish…then don’t make these!