Cakes o' Fishness.

Bucking the usual trend of roast dinner on a Sunday we decided to use up some bits and bobs obstructing our larder.  A piece of salmon, defrosted yesterday and a can of mackerel looked decisively to me like fishcakes.  We really don't sit down together as often as we should for dinner, so we do try to do this of a Sunday.

The recipe for my way of making fishcakes can be found here http://swlsk.blogspot.co.uk/2012/03/fresh-from-capns-table.html 

We also had a fresh and crunchy pointed cabbage - a vegetable that is understandably ubiquitous at the moment left to eat, so this in turn, was made into my quick fire sauerkraut.  The recipe for this you can find here http://swlsk.blogspot.co.uk/2012/04/back-to-roots.html 

I made 6 fair-sized fishcakes, coated them in white breadcrumbs and set them on a board to refrigerate for 30 minutes or so.

 

I probably got the potato to fish ration messed up as I attempted to eke out a little fish between 3 people.  Actually you can probably count that as 3.5 people - my 4 year old son eats as much as a horse.

The fishcakes can be taken out the frying pan and placed into the often.  This helps to store them, but it also aids in browning the sides of the cakes too.

Mackerel and Salmon Fishcakes with Quick Sauerkraut and Peas