Makes approx 8 fish cakes
500g Boiled Potatoes
2 Cans of Wild Pink Salmon, drained
1 tsp chilli powder
3 tbsp Coconut milk
juice of 1 lime
bunch of coriander, finely chopped
2 Spring onions, chopped
Olive oil for frying
For the coating
100g Oatmeal
100ml Coconut milk
100g breadcrumbs
- Mash the potatoes, salmon, chilli, coconut milk, lime juice and coriander together, stir in the spring onions
- Take a large handful of mix and form it into a patty, repeat with the rest of the mix
- Add the oatmeal, coconut milk and breadcrumbs to individual plates or wide bowls
- Dip the fish cakes first into the oatmeal, covering all round, then into the milk and lastly into the breadcrumbs
- Heat some oil in a frying pan and fry each fish cake until browned on both sides, repeat until all the fish cakes are browned
- Transfer to a baking tray and cook in a 200 degree (C) oven until crispy all over and warmed completely through
Great served with a bag of the local chippy's finest.....
I was sent Princes Wild Alaskan Salmon to use in family friendly recipes
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