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Salmon and Sweetcorn Fishcakes HT MC 35mins Serves 4 Hot Fish Main Course Dairy free Ingredients 1 x 400g/14oz tin
Red Salmon
Instructions 1. Drain 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 19mm/3/4-inch thick. Dust with flour on all sides, shaking off any excess. 5. Heat the olive oil in a large frying pan, 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. 6. To serve - divide the salad leaves between 4 individual plates, place 2 fishcakes on each plate then drizzle a little extra virgin olive oil over and around the cakes and salad. Serve immediately.
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