Seasonal recipes from your store cupboard
When you say fish cakes to me, it conjures up a rather smooth textured, golden-crusted round patty. Although there is a fish flavour, I find the texture too smooth and there is often too much potato. I use a mixture of different fish including smoked haddock, and I find panko breadcrumbs give a nice crust.
Although there are a variety of spices and seeds in this recipe, it is worthwhile to get the rich but not overpowering spiciness so that the fish still retains its flavour. King prawns can be added instead of the fish or for a vegetarian alternative, use tofu.
Sometimes there are the odd occasions when after a celebration or indulgence, you may find yourself with some prosecco or champagne left in a bottle! Then this is the ideal sauce to make….. It compliments salmon perfectly and for a vegetarian option then why not use it to dip in some beautiful roasted asparagus.