Salmon and Sweetcorn Fishcakes   HT  MC  35mins

Serves 4     Hot    Fish   Leftovers  Convenience Foods  Main Course   Dairy free

Ingredients

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 Olive Oil
Baby Salad Leaves, to serve
Extra Virgin Olive Oil to serve

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. 

More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish

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