As you know, I have been experimenting with fish cakes recently, and last Friday I went for a mix of fresh salmon and haddock. The recipe is the same as the one from May 5th but there I used salmon and cod – the haddock gave the cakes a tad more flavour to my taste – and this time I also added a small bunch of finely chopped coriander leaves and 6 finely sliced sun dried tomatoes to the fish mix.
The result was even better than the one on the 5th! I also made 2 smaller ones each, rather than last time one large fishcake each. I again served them on the bed of salsa – see recipe from the 5th again, and Jersey Royal new potatoes. Plus a salad of peppery leaves and grated beetroot.
I am getting into fishcakes!