Salmon Fishcakes
| Serves: | 4 |
|---|---|
| Preparation time: | 45 minutes |
| Cooking time: | 12 minutes |
Ingredients
For the salmon fishcakes:
225g cooked mashed potatoes
1 tablespoon chopped dill
175g cooked flaked hot- smoked salmon
1 teaspoon anchovy sauce
1 chopped hard-boiled egg
1 small beaten raw egg
Salt & freshly ground black pepper
Seasoned flour for coating
Vegetable oil for shallow-frying
Olive oil for drizzling
For the tomato salsa:
6 ripe English cherry tomatoes cut into eighths
½ red onion, finely chopped
1 garlic clove, peeled and chopped
2 fresh red chillies, seeds removed and finely sliced
4 tablespoons olive oil
Juice of 1 lime
Small bunch fresh coriander, chopped
Method
- To make the fishcakes, Combine all the fishcake ingredients in a Pyrex bowl. Shape into four fishcakes. Dip each one in seasoned flour.
- Refrigerate until ready to cook.
- Meanwhile make the tomato salsa by mixing together all the ingredients in a Pyrex dish, cover and set aside while you cook the fishcakes.
- Heat a little vegetable oil in a shallow non-stick frying pan and fry for about 3 minutes each side, or until golden.
- To serve, place a dollop of salsa in the centre of each plate, place a fishcake on top and Drizzle round a little olive oil.
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