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July 16, 2007 | by  | in Opinion |
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This week I have devised a few solutions for those cans of tuna or salmon that often end up languishing away in the back of our pantries.

Personally I find that the best use for them – apart from in sandwiches – are in recipes in which their often chewy stringiness is not the main part of the show. The following recipes emanate – although slightly tinkered with – from the Edmonds Cookery Book. I am not talking about the unbelievably terrible “flatting” edition they published recently, but the original, which still uses both imperial and metric measurements and is infinitely superior – and more useful.

Fish Cakes

1 – 2 cans of tuna/salmon, well drained
Herbs/spices as you wish
250 grams cold mashed potato
1 egg

Put the fish into a large bowl with the mashed potato – and it is worth pointing out here that instant mashed potato works excellently here and does not require so much forward planning – and mix well. Add spices as you wish – cumin is good, as would be a squeeze of lemon juice – but frankly a bit of salt and pepper is fine. Shape this undeniably unattractive mixture into small, flattish balls and dip into breadcrumbs.

I find it helpful to chill these uncooked fishcakes for some time before cooking to help them stay together. Fry them in hot oil or, somewhat easier, place on a lined oven tray and bake at about 200 degrees celcius for 10-20 minutes a side. Perfect with tomato sauce. If you want more, simply augment ingredients.

Simple Kedgeree

1 can tuna/salmon, well drained
1 hard boiled egg

Kedgeree is an Anglo-Indian dish, and the following is a heavily simplified version. It probably does not bear much relation to the original idea, but can easily be jzuzzed up if you like or just eaten as is.

Melt the butter in a good-sized pot and add the fish and rice. Stir gently to heat through, and season well. Finally – and I said this was simple – dice the egg, mix through, and that is it! While this is fine plain, as the recipe stipulates, it can also benefit greatly from the use of ground cumin, lemon juice, garam masala, chopped tomato, chopped parsley, frozen peas… the list goes on. By the way, this recipe serves two generously. This can also be made “backwards” by cooking the rice first and just stirring all the ingredients into the hot rice. Whatever is more convenient – this recipe ain’t going to fall apart with a bit of deviation.

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