Salmon and Sweetcorn Cakes
A tasty savoury dish to impress your guests with.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Smoked Salmon,Fresh Salmon | Starter,Snack,Savoury | Fry,Grill | 30 mins to 1 hour |
Ingredients
- 165g (6 oz) Scottish Quality Salmon (cooked and flaked)
- 55g (2oz) smoked Scottish Quality Salmon
- 165g (6 oz) seasoned mashed potato
- 110g (4oz) sweetcorn, canned and drained
- 2 tbsp whisked egg
- Handful parsley (chopped)
- 1 tsp anchovy essence/paste
- Salt and pepper
- 220g (8oz) mixed polenta & breadcrumbs (half and half)
- 2 plum tomatoes (de-seeded, quartered and oven dried)or a few ready prepared sun-dried tomatoes.
- 110g (4oz) mixed salad leaves
Method
1.Mix all the salmon INTO the potato adding the sweetcorn, egg, chopped parsley, anchovy essence/paste and seasoning.
2. Shape INTO cakes and dip INTO the breadcrumb mixture.
3. Fry in shallow pan with a little oil and finish under a grill for 4-5 minutes.
4. Serve on a bed of seasoned leaves with the dried tomatoes.
Cook’s Tips:
To save even more time, try buying ready made mashed potato FROM any large supermarket.
Polenta is a cereal made FROM coarse maizemeal. It is cooked with water, is usually salted and has a fairly strong flavour with a slightly coarse texture. If you decide to use breadcrumbs only, this will work just as well.
