I felt like I had “gone fishing” with this post! It has taken me so long to get it posted and we are nearly in May and this is the March challenge – Fish Cakes. Obviously by being on the challenge list I had never made them before, so I chose a simple recipe to try, or so I thought. These fish cakes just seemed to take forever to make. I had planned to make them for dinner on night number one. But I ended up not being able to wait, as I was so hungry, and just cooked the fish with the plan to do the rest the next night. So night number two came round and I made the potatoes but I had to wait for them to cool before I could add the rest of the ingredients. Needless to say my stomach, once again, could not wait and I ended up having something else for dinner. But I did finish making them and the great thing was I could freeze them at this point. So I froze half and cooked the rest with the intention of tasting one on that night (night number 2) and having the rest on night number 3. This went according to plan. I fried them up like the recipe said. Unfortunately they got too brown, bordering on black – I won’t say burnt, and the photos were horrible! I went on holiday the next day so there was not really much I could do about it untill I got back. On my return I found the fridge empty but the freezer full of fish cakes and being too impatient to let them thaw first, I put them in the oven frozen. This was the best move yet! As I discovered they are incredibly delicious baked and much healthier too!
I will definitely make these salmon fish cakes again with the purpose of filling my freezer for a rainy day. They have fresh parsley and lemon rind in them which given them a real unique and wonderful taste. I am very happy with March’s food challenge! Bring on April…and soon!