Salmon and Chilli Fishcakes
Serves: 2
Preparation: 20 minutes
Cooking Time: 40 minutes
Ingredients
- 3 fillets of salmon
- 450g potatoes
- 2 tsps tomato ketchup
- 1 fresh red chilli, de-seeded and finely chopped
- 1 lemon, half zest and half wedges
- 1 tsps chopped flat leaf parsley
- Plain flour
- 1 egg
- Golden bread crumbs
- Salt & pepper
- Rocket leaves
Method
- Boil potatoes for 10 to 15 minutes, then mash.
- Poach cook salmon then mix potato, salmon, tomato ketchup, lemon zest, chilli, parsley, salt and pepper.
- Shape into 4 cakes; dip into flour, egg and then breadcrumbs.
- Shallow fry fish cakes in olive oil until golden brown.
- Serve with rocket and lemon wedges.
