GOURMET FISH CAKES

Mash 4 potatoes with 2 tbs of rice bran oil and 1 tbs of garlic .... OR alternatively 2 cups of deb instant mash potatoes in 2.5 cups of boiling water with 2 tbs of rice bran oil and 1 tbs of garlic mince . You can use 400gm can of salmon or 1 skinless salmon fillet ( 250-300 gm ). If using fresh salmon , cook over a medium heat , about 5 minutes each side . If using tinned salmon , drain and remove any bones and flake with a fork . Place salmon in a large bowl and pull apart with a fork . Add mashed potatoes , 2 dsp of dried chives , 1 lightly beaten eggs , 3 tbs of lemon juice , 1 cup of spinach leaves ( processed ), season with dried lemon myrtle and a tsp of bush curry . Now shape mixture into round shapes . Beat 2 eggs lightly in a small bowl. In another bowl add 1 cupful of breadcrumbs ( 1/2 cup of panko crumbs , 1/2 cup of breadcrumbs ) Dip the fish cakes in the egg wash and coat with the breadcrumbs and sprinkle will dried dill. Chill the fish cakes before cooking . To cook ....oven bake in a preheated oven 180 deg C, sprayed with cooking oil on an oven tray OR spray cakes and place under a grill , or cook over a medium heat in a pan with a little oil .