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.