Annabel Karmel's salmon fishcakes
A little work
Prep:
Cook:
Makes 8 fishcakes
Tasty little cakes with Omega 3 to boost brain and eye development
Skip to ingredients
- 250g Potato
- 5tbsp Mayonnaise
- 3tbsp Sweet chilli sauce
- 1tsp Lemon juice
- 20g Spring onionssliced
- 35g Cheddar cheesegrated
- 2tbsp Tomato ketchup
- 250g Salmoncut into small cubes
- 60g Fresh breadcrumbs
- 100g Dried breadcrumbsfor 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.