Spiced Salmon Fish Cakes
If you’ve ever made a meal, like bangers n mash, and been left with a load of mashed potato, here’s an idea for what you can do with it! It’s a simple Spiced Salmon Fishcakes recipe with ginger, spice and herbs that compliment the fish and pack in the flavour. It’s also very quick to make.
I used tinned salmon as that’s what I had to hand, plus it really helps to create something just by using leftovers and things in the fridge and cupboards. I find these are sometimes some of the best meals there are. I have an amazing one to pass on for Christmas, so you should check back for that!
Makes around 10
- 200g tinned salmon
- 200g mashed potato, cold
- 1 spring onion, washed and finely chopped
- 1 small red chilli, seeds removed and finely chopped
- 1 small egg
- 3 tbsp plain flour, plus more for your hands
- 1 handful fresh corriander, chopped
- 1 tbsp ginger, grated skin on
- salt and pepper
Put all the ingredients into a large mixing bowl and combine with a wooden spoon, or your hands. If you have the time put the mixture in the fridge for 30 minutes to firm up.
Place a non stick frying pan on a medium heat and add two or three tablespoons of groundnut or vegetable oil.
With floured hands make fish cakes from the mixture. If it’s a little sticky it’s easier to make golf ball sized pieces, place them in the pan, then flatten down to a disc.
Fry for a few minutes on either side, or until each side is golden. Remove and gently roll on kitchen paper to remove some of the oil.
Serve with a squeeze of lime over the top and a sweet chilli, or dark soy dip.
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