Last week we were able to join in a great celebration of our area's finest food at the Cotswold Life food and drinks award. This highlighted just how amazing a food hub Gloucestershire is, and how over the last 10 years our area has really put itself on the culinary map. At the awards we had a great salmon starter from the Coln Valley Smokery. And it has been my inspiration for this week's dish, looking at my pyramid of food tins to create this Food Bank recipe.
So I made fish cakes, you could easily make these fish finger shaped. I had some breadcrumbs in the freezer which I covered them with for extra crunch, you can also use crushed ritz crackers. If you ever have some leftover stale bread you can freeze them into breadcrumbs to use for all sorts of wonderful purposes.
Fish cake recipe.
150ml boiling water
Large tin of salmon
Slice of onion
2 tbsp Flour
Breadcrumbs or crushed ritz crackers
Chop the onion very finely and fry in oil with a pinch of salt until softened. Make up the smash by adding the boiling water into the powder, stir until blended and thick. Then add the drained salmon, fried onion and season well. Stir together with a fork.
Put the flour in a wide shallow bowl. To make the fish cakes, roll a tablespoon of the mixture in your hand then roll in the flour. To give the fish cakes more crunch after flouring dip in the beaten egg then the breadcrumbs. Then fry on both sides until golden then put on a baking tray in a180c oven for 15 minutes.
We ate ours with a mixture of green vegetables heated in some butter, to form a filling balanced meal for us all.