SPICY FISHCAKES


COOKBOOK: ABC Delicious


Fishcakes! OMG these were little patties made of potato and smoked salmon. Who wouldn’t be in heaven! You can spice them up a little more, I thought they were just right for my less spicy appealing palette.

Easy to make. Absolutely delicious lunch or dinner. They didn’t last very long on the plate. Serve on a bed of lettuce or rocket.



RECIPE

Makes 8

500g smoked salmon, cut in pieces

6 cups mashed potatoes (approx medium 4-5 potatoes)

4 shallots, sliced thinly

1 large handful of parsley, chopped finely

1 tablespoon Thai curry

1 tablespoon sweet chilli sauce

1 egg, lightly beaten

breadcrumbs

salt and pepper

sunflower oil or olive oil to fry

4 tablespoons mayonnaise

rocket or lettuce

Peel and cut the potatoes. Boil for approx 18mins and mash to remove all lumps. Add the smoked salmon , parsley, shallots, thai curry paste, sweet chilli sauce and salt and pepper. Combine well . Add the beaten egg and mix well.


Take a large tablespoon of mixture and form it into a patty using the palms of your hands. Repeat. Set patties aside. Please note: they will have a slightly soft texture.

Place breadcrumbs in a bowl. Gently coat each of the patties. Set aside. They can be refrigerated for 30mins to make them slightly firmer (I did not refrigerate mine in the video)

Cover the base of a frying pan with the oil. Heat the oil. Fry the fishcakes until golden (approx less than a min on each side). Remove them gently and place them on a kitchen paper towel. Leave for 1-2 mins and move them into a serving plate.

Live individual serving plates with rocket or lettuce, place two patties and top them with a teaspoon of mayonnaise.










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