home made welsh fish cakes

225g cooked crab meat (I use tinned crab meat)
225g baked & flaked salmon (Again I use tinned salmon)
225g warm mashed potatoes
1tsp chives
2 egg yolks


FOR BREADCRUMB COATING
110g flour
2eggs
225g breadcrumbs
1tbsp milk


FOR MINTED YOGURT
100ml cream
2tsp mint (fresh is best) finally chopped
100ml plain natural yogurt




- combinecrab & salmon in a bowel then add mash potatoes and mix.

- add chives and egg yolk and mix again until they bind.

- move onto a lightly floured surface,

- with flour rubbed onto your hands divide the mixture into 8 balls
- ensure there is a good coating of flour on each one.

- flatten the balls until 2cm thick.

- beat 2 eggs in bowel then whisk in milk

- Coat fish cakes with egg mixture & add breadcrumbs, ensure to remove excess

- Place in baking tray and set in freezer for 4 hours

- Melt butter on frying pan & fry cake until golden brown.

- Combine ingreadients for mint yogurts together in a bowel and serve.