Salmon Cakes
For patties (makes 12)
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415gram tin of good quality salmon
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350g cold mashed potato plus 1 tablespoon of melted butter if you mash doesn't have any butter in it
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1/4 cup finely sliced spring onion
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1 egg
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Zest of 1/2 a lemon
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Salt and pepper
For coating
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2 eggs
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2 cups of breadcrumbs or 1.5 cups or thereabouts of polenta
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Oil for frying
Step 1 - Have a large tray ready and lined with cling wrap. Mix the patty ingredients together with your clean hands and shape into 12 rounds with your hands. Cover with more cling wrap and refrigerate for at least 30 minutes or more if you have time.
Step 2 - Whisk eggs in a bowl and on a large dinner plate place the breadcrumbs. Dip a fishcake in carefully into the egg and then dip in breadcrumbs. Mine hadn't hardened up that much whilst in the fridge for 1 hour.
Step 3 - Heat a frypan on medium heat and add oil. Carefully fry each until golden on one side. I find that I keep the lid on to ensure that the fishcake cooks through before the outside gets burnt. Carefully turn over and repeat until all are done.
Recipe adapted from Nigella Bites
Coronation Pasta Salad
An original recipe by Not Quite Nigella
Serves 4
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250grams/0.5 pound uncooked short pasta (penne, shells, your choice)
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1/3 cup raisins or sultanas
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1/2 cup frozen peas
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3-4 tablespoons good quality mayonnaise
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1.5 teaspoons curry powder
Step 1 - Boil pasta and sultanas in plenty of salted boiling water for 6 minutes. Then for the last 2 minutes add peas and cook for an additional 2 minutes.
Step 2 - Drain under cold running water until cold
Step 3 - Add the mayonnaise and curry powder and mix. Taste and season with salt and pepper if necessary.