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Friday, November 16, 2012

Salmon Fish Cakes

This is a great recipe if you had potatoes last night and have some left over, it's also a great recipe if you didn't. It's a great little dish.

Fish cakes, fish cakes, fish cakes. Say no more

Salmon Fish Cakes

Ingredients: (Makes 10)
  • Handful coriander
  • Handful dill
  • 1 small red onion
  • 400g cooked new potatoes
  • 420g canned salmon/ 350g cooked, fresh salmon (if using the canned variety, remove excess bones and skin)
  • 1 tbs sesame oil
  • juice of 1/2 large/1 small lemon
  • 1 tbs soya sauce
  • 1 large, mild red chilli (chopped and deseeded)
  • 1 egg
  • oil for frying
  • Lemon wedges/sweet chilli sauce and salad for serving 
  • Pop the coriander, dill and red onion into a food processor and blitz, add the potatoes and blitz a few more times to give you a chunky mash (If you don't have a processor simply chop everything finely and mix together)
  • Transfer to a mixing bowl, flake in salmon and add the remaining ingredients, mix well, cover and pop in the fridge for 1/2 an hour.
  • Shape into 10 medium-sized fish cakes.
  • Pour a good glug of oil into a non-stick frying pan and place on med-high heat. Fry the fish cakes in batches, turning 2-3 times until browned and crisp on the outside, about 10 mins.
  • Serve with salad.

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