Salmon and Sweetcorn Fishcakes HT
4 Hot Fish Leftovers Convenience Foods
Main Course Dairy free
This is an economical yet appetising dish which the whole family
will love - especially youngsters. Works equally well with tinned tuna. Don't
worry too much about the fact that it's fried. just remember, the hotter the oil
the more quickly it will seal the outsides of the fish cakes which in turn will
mean the mixture absorbs less oil.
1 x 400g/14oz tin Red Salmon
450g/1lb Cold Mashed Potato
4 Spring Onions, finely chopped
2 teasp Thai Red Curry Paste (optional)
1 Egg, beaten
75g/3oz frozen Sweetcorn Kernels, thawed
Salt and Black Pepper
3 tbsp Plain Flour
4 tbsp Vegetable Oil
the salmon and flake the fish into large chunks, discarding the skin and bones.
2. Place the potato into a large mixing bowl add the spring onions, red curry
paste, egg and sweetcorn and mix well.
3. Add the flaked salmon, salt and pepper and mix gently, keeping the fish as
much in tact as possible.
4. Divide the mixture into 8 and using floured hands, form into cakes about
18mm/¾ -inch thick. Dust with flour on all sides, shaking off any excess.
5. Heat the olive oil in a large frying pan until very hot, add the fish cakes,
and cook over a medium heat for about 10 minutes, turning them once, until brown
and crispy. Drain on kitchen paper.
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