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Chilli, Coriander and Salmon Fishcakes

These fishcakes make a delightful snack or can be eaten with vegetables for a main course.

Recipe Information:

Serves:	Salmon Portion	Course	Cooking Method	Preparation Time:
4	Fresh Salmon, Fillet	Main, Snack, Savoury	Fry, Poach	30 mins to 1 hour

Ingredients:

For the Fishcakes:

• 500g King Edward potatoes, peeled and quartered
• 325g salmon fillet
• 325g cod fillet
• 15ml spoon Touch of Taste fish bouillon
• 600ml boiling water
• 25g butter
• 1 small onion, finely chopped
• 1 clove garlic, finely chopped
• 1 stick of lemongrass, crushed and very finely chopped
• 1-2 small red chillies, deseeded and finely chopped
• 2 x 15ml spoons ground cajun spice
• ½ x 20g pack coriander, finely chopped
• 3 x 15ml spoons plain flour
• oil for frying

For the Dipping Sauce:

• 2 x 15ml spoons marsala/sherry
• 15ml spoon Touch of Taste fish bouillon
• juice of ½ lime
• ½ x 20g pack coriander, finely chopped

Method:

Cook the potatoes in boiling water until tender, then drain and mash.

Place the fish fillets in a large frying pan, mix the fish bouillon with the boiling water and pour over the fish. Poach gently over a medium heat until the fish starts to flake, approximately 5- 10 minutes. Remove the fish from the pan and allow to cool. Reserve and strain half the stock.

Melt the butter in a medium size saucepan and cook the onion until softened, add the garlic, lemongrass, chillies and cajun spice, and cook gently for a further minute. Add the reserved fish stock, bring to the boil and simmer until the liquid is reduced by half then allow it to cool.

Flake the fish, removing the skin and any bones. Stir the flaked fish into the mashed potato along with the onion mixture and coriander.

Shape into small round patties, approximately 3cms in diameter and roll in seasoned flour. Heat sufficient oil in a medium size frying pan and cook the fish cakes on both sides until golden brown, then drain on kitchen paper.

Mix together the ingredients for the dipping sauce and serve with the fish cakes.

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