Annabel Karmel's salmon fishcakes
- Preparation and cooking time
- Prep:
- Cook:
- Makes 8 fishcakes
- A little work
Ingredients
- 250g Potato
- 5tbsp Mayonnaise
- 3tbsp Sweet chilli sauce
- 1tsp Lemon juice
- 20g Spring onions, sliced
- 35g Cheddar cheese, grated
- 2tbsp Tomato ketchup
- 250g Salmon, cut into small cubes
- 60g Fresh breadcrumbs
- 100g Dried breadcrumbs for coating
Method
- STEP 1
Boil the potatoes in a large saucepan for about 20 minutes or until tender. Drain and leave to cool. Mash roughly and mix together with 2 tbsp mayo, 1 tbsp sweet chilli sauce, spring onion, grated cheese, lemon juice and ketchup. Mix in the salmon cubes and breadcrumbs and season to taste.
- STEP 2
Using your hands, form the mixture into about 8 fish cakes. Coat in the dried breadcrumbs.
- STEP 3
Heat some oil in a large frying pan and sauté for about 5 minutes, turning halfway through until golden on both sides.
- STEP 4
Mix together the remaining mayo and sweet chilli sauce to make a tasty dip.