Yesterday Hannah delivered my new Tupperware Burger press. I’ve been hankering over these things for years, certain that the husbands eye-rolling would reach a new orbit when I finally ordered one. So determined I was to try it out, that sans mince in the fridge I decided to make some salmon fish cakes, inspired by Kellies guest post on Lil’magoolie. The press is designed to make and store/ refrigerate 6 burgers. But since I crumbed these I refrigerated them in the Fab Five sandwich keepers.
I made a few changes to the mix to suit my pantry & garden; no kumara, parsely instead of coriander. Also I microwaved the spuds in my litre jug (gee im a Tupperholic) and I whizzed the lot, instead of mashing in my kenwood.
The resulting mix held together really well and made a huge, well formed fishcake of about 2-3 times the size of a commercial fishcake.
SALMON & SPUDCAKES
1: Whiz the following
- Rind of one lemon
- Chopped bunch of parsley
- 3 peeled and cooked spuds (microwave or steam)
- 1 finely chopped onion
- 1 tin of pink salmon
2: Press into burger shapes (with Tupperware form or hand shape) and remove onto a floured plate
3: Crumb the fishcakes:
- Flour the edges of each fishcake
- Roll it in whisked egg
- Crumb in breadcrumbs – I’ve been using the Arobake ones. Nice and dark and crispy.
4: Refrigerate the fishcakes in sealed containers for an hour or so (or longer…)
5: Oven bake til golden, with Olive oil if you like.