Hello Dear Reader,
I love sprouts. I usually sprout seeds in the depths of winter to get some 'fresh veggies'. I'm using up what I have so these seeds were found at the back of the cupboard. I eat the 'sprouts' raw in salad.
Salmon Fishcakes and Sweet Chilli Sauce.
500g of cooked mashed potato 36p
250g of cooked salmon - £1.50
1 beaten egg - 17p
1 tablespoon of dried chopped parsley -12p
3 tablespoons of flour 3p
2 slices of homemade bread - crumbed in the food processor - 3p
Squirt of value ketchup - 2p
Total - £2.23. Makes 8 - 28p each. I used four on each plate for the sake of the photograph but we only ate two each and we'll have the other two for lunch tomorrow.
1/4 bag of rocket - 23p
1/4 bag of baby leaf spinach 23p
sprouting salad.
Total cost of dinner - 79p per person.
I added two hard boiled eggs because I'd cooked them for sandwiches and they hadn't been eaten and I didn't want to waste them.
Combine the mashed potatoes, flaked salmon (I cooked mine in the microwave for two minutes), parsley and squirt of ketchup. You do not need to add left over hard boiled egg!
Form into patties with your hands and roll in flour.
Dip in egg and then roll in breadcrumbs. They will all stick to your fingers but never mind, it all washed off.
Heat a small amount of oil in a non stick pan and fry on a low heat, allow to crisp on one side before you turn them over.
For those who have asked - this is rocket. A peppery and extremely tasty salad leaf.
Here are the cooked Salmon Fish cakes. I bought my sweet chilli sauce from Approved Food and three bottles cost £1. Anything 'fishy' is great with sweet chilli sauce, including crab cakes.
Here's our finished supper and as I said, the plates are piled high for photographic purposes but we only needed two each. This is what a 79p supper looks like in our house!
Close up of the sprouting salad alongside the fish cakes.
Here's what the insides look like with the crispy breadcrumb coating. If you want to make fish cakes, you can use tinned salmon, tinned tuna, yellow stickered reduced smoked haddock, try with smoked mackerel as you can buy them for around £1 each. You could make a veggie version with steam leeks and cheddar. Over to you now Dear Reader, who else is eating really well from their store cupboards? Who else has some ideas for fish cakes?
Until tomorrow,
Love Froogs xxx
I make tasty fishcakes using a pack of basics smoked salmon trimmings. They're also good in omelettes and scrambled egg.
ReplyDeleteI'd add 2 suggestions:
ReplyDelete1-add shredded veggies to the fish cakes as I do. I often have shredded carrot/cabbage/onion and/or chopped mushroom in mine. Experiment with home grown in pots herbs as well to mix things up a bit.
2-make your own tartar sauce! MOst kitchens have mayo and a relish or chutney of some sort on hand. No need to buy the premixed stuff in a jar!
My recipe is similar to yours with the exception of the fish. We use a tin of salmon or mackerel if we are really broke. Use the tin juices to the mix if more liquid is required. Salmon sells at around $25 a kilo while a tin, the bigger one around 400 g, costs me just over $3.
ReplyDeleteThose salmon fish cakes look delish!
ReplyDeleteI'm going to try your recipe Froogs. That's a great 79p dinner.
It is not fish cakes but I made soup from the store cupboard (mostly). It is lentil soup from a recipe I found on this blog.
ReplyDeletehttp://slowlivingessentials.blogspot.com.au/2013/06/winter-warming-lentil-soup.html
I did not have any whey so just used extra stock (made with stock powder) and also chopped up a carrot and some broccoli stalks.
Like the illustration on the blog mine does not look particularly appetising and DH is not keen but I am going to freeze it in single serves and have for lunches with a dollop of yoghurt and some chia seeds sprinkled on top.
Looks yummy.
ReplyDeleteI think rocket is called arugala in the states for anyone who was not sure what it was.
These look delish! A great way of making a little salmon go a long way and much tastier than any shop bought fishcakes. Thanks for sharing your recipe :-)My stand-by for using up bits and bobs is quiche, our last one being left over roast chicken from Sunday, frozen sweetcorn and dried herbs (none of my garden herbs 'went' as well with the other ingredients)served with salad inc. home grown lettuce.
ReplyDeleteI make our fish cakes pretty much the same way -- but often use canned fish. I've found that to stretch my fish further I can mix one can of tuna with one can of salmon and proceed. At one point when funds were tight I tried making them with just tuna and to my surprise my family loved them. Now they are often a standby.
ReplyDeleteI've also made this recipe a couple of times. I love the convenience of having them pre-made and I am able to take advantage of a bulk sized can of tuna.
http://homesteadinghomemaker.blogspot.com/2012/06/salmon-or-tuna-patties-for-freezer.html
I think rolling things in breadcrumbs in the form of patties is almost as good as putting things in pastry, you can get away with all sorts of fillings, they look good and fill you up a treat. (Yours look brilliant.)
ReplyDeleteI put all sorts of things in our 'fish cakes' and most of them do not have a hint of fish!!