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 

Method:

• 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.