This is one of those recipes, that is so simple to make and is so versatile. I first made these when I took Home Ec. in school, now that was a year or two ago!!! The following is the original recipe, however I tend to eyeball everything and do it my own way.
1/2 lb fish, or can salmon or tuna
1 1/4 lbs potatoes
2 tablespoons marg
2 tablespoons fresh parsley, chopped
breadcrumbs, I find the two crusts and one slice of bread crumbed fine, I season these with Mrs. Dash (only because I FOF it!!!!)
salt and pepper
Peel the potatoes, cook until soft. Mash the potatoes with the marg,and salt and pepper.
Add the fish and chopped up parsley to potatoes and mix together. At this point you could also add chives, or onion, or frozen peas or corn. Even grated cheese would be good. I had chives in the garden so I added those.
Also at this point, unless you have Teflon hands, I suggest after mixing everything together, I would let it cool for a while.
After the mixture has cooled down enough for you to handle. Make 6 to 8 "fish cakes."
As you can see by the photo above, I put my beaten egg in one bowl and my breadcrumbs in another bowl. Please note, that at this point I could have done with another pair of hands to take the photos!!!!! Now to egg and breadcrumb the fish cakes.
First dip your fish cake in the beaten egg.
Then dip in the breadcrumbs.
Repeat the process until all the fish cakes are bread crumbed. The rule of thumb though for doing this, is to keep one hand "dry" and one hand "wet." What that means, is use one hand to dip the fishcakes in the egg mixture and the other hand to dip into the breadcrumb mixture. Makes life so much easier.
At this point, you can freeze them, or pop them into the fridge until you want to cook them, or go ahead and cook them. I cook them in a frying pan with a little oil. I cook them on high to brown and crisp the breadcrumbs for a minute each side, then drop the heat right down and cook them on a low heat until warmed through, generally takes between 10 to 15 minutes.
This recipe freezes well. You can double the ingredients. I normally use a can of salmon. I just used a couple of salmon filet's today, as they had been in the freezer awhile and needed to be used up. It is also good with canned tuna. I never ever buy fish cakes anymore.