One thing I always stock up on is tinned potatoes and tinned fish, I also know these are some of the stables that you often find in the foodbank donations. It doesn’t need to be plain tinned fish and you can combine different types. If you got a spicy Mackerel, it will just change the taste slightly.
I like to have tinned fish like Mackerel, sardines, tuna etc. in my store cupboard mainly because we always had that when I was a child on rye bread. Now a day its rarer I would eat it like that, because there is so many options for toppings you can put on your bread instead. Also, rye bread is a bit rarer to have here in the UK. Saying that tinned fish is a very good way of getting your weekly amount of recommended Omega-3.
The tinned potatoes, is perhaps a bit more of a strange thing to have as a back up. The reason I like to have them in my cupboard is because back home in Denmark we use them to make caramelised potatoes for our roast pork at Christmas time. But I will write about that another time.
The good thing about both tinned potatoes and tinned fish is that they are already cooked, so in theory you could just open the tins and eat it straight out of the tin. But to be honest that’s not the most exciting thing to do in life. So instead, I like to Jazz it up a bit and make fish cakes.
You could also use fresh potatoes for this which is also cheap, takes slightly longer if boiling them from scratch or alternative use the leftovers from the day before. I hate waste and always try and use any leftovers we got, that is better for the environment and also for my wallet.
With fish cakes there is so many different ways you can make them, but this recipe is for the simplest way really. Then you can jazz it up however way you want. I have used a ratio of 50/50 so the equivalent amount of fish to potatoes, however, if you need to bulk them out a bit, you could easily do more potatoes than fish.
Fishcakes – the simple recipe
2 x 125g Tinned Mackerel (boneless preferred)
250g tinned Potatoes
Handful fresh Parsley (or a tablespoon of dried parsley)
2 teaspoons lemon juice from bottle (or the zest and juice from ½ a lemon)
pinch of Salt and Pepper
100g plain flour or 100g breadcrumbs to coat the fish cakes in
2 tbsp veg oil for cooking the cakes in
- Firstly add the tinned tomatoes into a bowl and mash them up with a potato masher, then add the mackerel (without any liquid) to the bowl. And mix it together, but don’t over mix, you still want some nice pieces of fish in it.
- Then add the Parsley, Lemon juice (and zest if using) together with salt and pepper. Have a taste and adjust the flavours.
- Now form them into fish cakes and if you got time place them on a plate and let them rest in the fridge for at least 30 min. Take out the fish cakes and coat them either in the bread crumbs or the flour.
- Pour the oil into a pan and on a medium heat cook the fishcakes on both sides. Remember, the inside is already cooked so you don’t need to be over cautious with cooking them through. They should have a nice colour on the outside though.
I like to serve it with salad, homemade Tartare sauce and a wedge of lemon. But even just with some mayo and lemon juice from a can it is delicious.
Cooks tip: I tend to only cook, however, many we need. When I cooked it on Friday it was just for the toddler and me and I made 3 small cakes for me and 1 for the toddler and froze the rest. You can either cook them from frozen or defrost them and cook. It’s a really nice standby meal to have in the fridge.
Surprisingly, the tinned potatoes fries quite nicely in a bit of oil and is nice to have on the side with the fish cakes. Alternatively, decant them, put them in a bowl in the fridge and use it for another meal. If using fresh potatoes, just make sure to only cook the amount you need!
Bon appetite – as my granddad would have said
These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017). I grow my own parsley and I always make bread crumbs from the odd end of bread we don’t finish. This brings down the price a lot. However, to make it fair for everyone all the prices are based on Tesco prices.
Tinned Mackerel £1.32
Tinned Potatoes 16p
Handful fresh Parsley 25p
Bottled lemon juice 2p
Salt and Pepper 2p
Plain flour 4p
Veg oil 3p
Total cost: £1.84 for 12 or 15p per fish cake