Salmon Fishcakes with Tangy Tomato Salsa
These are a nice healthy fishcake without breadcrumbs.
The recipe calls for superior red salmon but if you’re on a budget, pink salmon is a very suitable alternative. If you don’t like coriander, substitute with flat leaf parsley.
Make the fishcakes immediately before cooking them because the grated potato will discolour if left to stand.
Make the salsa as hot as you like by varying the quantity or type of chilli. If you can’t be bothered to make the salsa use a ready-made one but remember to check the nutritional value because it will be higher than the one in this recipe.
Preparation time: 20 minutes
Cooking Time : 10 minutes
Serves: 4 people
Energy: 235 calories per serving
Equipment:
Strainer
Grater
Frying pan
Sharp vegetable knife
Large and medium mixing bowl
Ingredients:
440g tin red salmon
2 medium potatoes (about 200g)
1 egg
4 salad onions
1 lime
2 teaspoons oil
3 fresh ripe tomatoes
3 shallots
2 – 3 mildish chillies
Large bunch of coriander (cilantro)
1 teaspoon salt
Directions:
First make the salsa to allow the flavours to develop.
Skin, peel and deseed the tomatoes. Chop into small pieces.
Peel and chop the shallots.
Deseed the chillies and finely chop. (Remember to handle the chillies carefully)
Roughly chop a good handful of coriander.
Zest the whole lime and set aside then extract the juice.
In a mixing bowl combine the tomatoes, shallots and chillies.
Add 2 teaspoons of lime juice and mix.
Add salt to season.
Taste and adjust accordingly. Add extra chilli or more lime juice till it’s suitable.
Put in fridge to chill.
For the fishcakes first drain the salmon. Remove any bones and skin.
Peel and coarsely grate the potato.
Put the salmon and potato into a large mixing bowl.
Lightly beat the egg and add to the bowl.
Chop the salad onions and add to bowl.
Chop some more coriander and add about 1 tablespoon to the rest of the ingredients.
Use about 1 tablespoon of the lime zest leaving some for garnish.
Combine all the ingredients thoroughly.
Divide mixture into 8 portions and shape into cakes.
Heat the oil in frying pan.
Add the fishcakes and fry until golden brown on both sides and are firm to the touch.
Serve immediately with the salsa and a crisp green salad (with minimal dressing). Garnish with a few strips of lime zest and coriander leaves.