Minoo started the South Arm Community Kitchen in 2011 with 3 recipes. The first recipe is a simple Fish Cake recipe adapted from Jamie Oliver.

Minoo used fresh salmon for this Fish Cake recipe. You can substitute the salmon with tuna  or crab. Leftover fish is great for this recipe too. Can salmon will make a very handy substitute from the pantry.

Ingredients

• 300g potatoes, peel and dice (or use left over baked potatoes, scoop out the potatoes and discard the skin)
• 100g salmon fillet, skin on and no scales on the skin, all bones removed
• a small handful of fresh parsley, chopped
• 2 green onions, green part only, finely chopped
• 1 egg
• 1 lemon
• quick cooking oats
• all purpose flour
• salt and pepper to taste
• olive oil

Source: this recipe is adapted from Jamie Oliver

Yield 4 cakes

Instructions

Bring a large pot of salted water to a boil. Add the potatoes to the boiling water and bring back to a boil.

Place some olive oil in a small bowl. Season with salt and pepper. Brush the salmon fillet all over with the seasoned olive oil.

When the potatoes have half way cooked, place the salmon into a colander. Cover the colander with aluminum foil, and place the colander over the pot of boiling potatoes. Turn the heat down and cook for 8 to 10 minutes, until the salmon and potatoes are both cooked.

Remove the fish from the colander and remove any skin from the salmon.

Flake the fish in a bowl and combine with chopped parsley and green onions.

Drain the potatoes. You may return them to the dry pot and let them steam dry for a minute. Drizzle some olive  onto the cooled potatoes and mash them.

Add the flaked salmon mixture to the mash potatoes.

Add the egg and season with salt and pepper to taste.

Add some quick cooking oats and flour to the mixture if the mixture is to wet.

Dust a plate with a little flour. Divide the fish cake into palm size portion, lightly shape and pat into circles about 2cm thick, dusting with flour as you go. Put them into the fridge for an hour before cooking – this will allow them to firm up slightly.

Heat a frying pan with some cooking oil. When the oil is nice and hot, add the fish cakes in batches and cook for about 3 to 4 minutes on each side or until crisp and golden. Serve warm with some lemon wedges.