Salmon fish cake
Ingredients
350g of Maris piper potatoes/ Yam cut into chunks
200g of smoked salmon
1 teaspoon of grated ginger
1 finely diced de-seeded red chilli
60g of chopped coriander
100g of chopped Spring onions
Half a teaspoon of lime rind
1 beaten egg
100g breadcrumbs
1 tablespoon of sunflower oil
Method
In a bowl mix the grated ginger, chopped coriander, lime rind, diced chilies, spring onions and season with salt and pepper.
Boil your potatoes or Yam in water for about 12-15 minutes or until tender (poke a fork into the potato/yam and if it runs smoothly without any resistance, then it's done).
Drain the potatoes/yam into a colander and leave it to steam dry
Blitz your smoked salmon roughly or better still roughly chop it, using a chopping board into small chunks.
In a bowl use a fork to break the potatoes into large flakes.
Combine the salmon, potatoes and herb mix together and shape into a ball and then press it down gently in the middle to a disc shape.
Place the salmon in a fridge for a minimum of 20 minutes. This allows the cake to hold it's shaped and for the flavours to infuse. (You can also freeze the cakes (not for more than a month) and use it whenever you need to)
Take the salmon cakes out of the fridge at least 10 minutes before you fry them.
Place the beaten egg and breadcrumbs in two separate bowls. Heat the oil in a frying pan on a medium heat.
Take each cake, dip it in the beaten egg, dip into the breadcrumbs and to the frying pan.
Fry the cakes for about 3 minutes on each side or till golden brown and serve with salad.
Alternatively, pre-heat the oven to 180*c.
Heat the oil on a high heat
Brown the cakes for a minute on each side and transfer to the oven. Bake for about 8-10 minutes and serve with your favourite salad. Enjoy!
