Name: Spicy salmon fish cakes
Ingredients: 500g peeled and mashed ( no butter or milk ) potatoes; 1 large or 2 small tins of salmon ( drained ); 1 bunch of spring onions finely chopped; 1 finely chopped red chilli ( discard seeds and membrane if you don't like it hot ); Zest of half a lime; 2 tblspns plain flour; 1 beaten egg; 115g breadcrumbs; Salt and pepper; Oil for frying; Sweet chilli sauce for dipping ( optional )

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Yields1 Serving

500g peeled and mashed ( no butter or milk ) potatoes

1 large or 2 small tins of salmon ( drained )

1 bunch of spring onions finely chopped

1 finely chopped red chilli ( discard seeds and membrane if you don't like it hot )

Zest of half a lime

2 tblspns plain flour

1 beaten egg

115g breadcrumbs

Salt and pepper

Oil for frying

Sweet chilli sauce for dipping ( optional )

Fry the chilli and spring onions in a little oil for one minute

Remove from heat and place in a large bowl

Add the potatoes , salmon , lime zest and salt and pepper . Mix well using your hands to combine

Shape into patties as small or big as you like

Dip in the flour , then beaten egg then breadcrumbs

Heat a little oil in a frying pan and fry on both sides until golden brown . These are already cooked so you're just wanting them warm and coloured

Serve with sweet chilli dipping sauce or chips and peas

CategoryFish, Potatoes

Ingredients