Salmon fish cakes with mango salsa
Ingredients
- 800 g (1lb 12oz) leftover mash
- 2 tbsp. each chopped parsley and chives
- 1 tsp. Dijon mustard
- Milk, if necessary
- 200 g (7oz) smoked salmon trimmings, roughly chopped
- 25 g (1oz) plain flour
- 2 medium eggs, beaten
- 125 g (4oz) fresh breadcrumbs
- Sunflower oil for frying
- 1 medium onion, finely chopped
- 4 medium tomatoes, deseeded and chopped
- 1 medium mango, destoned and cubed
- 3 tbsp. sweet chilli sauce
- 2 tbsp. freshly chopped coriander
Instructions
- Put the mash into a large bowl with the herbs and mustard and stir well to combine. Add a splash of milk if the mixture is too crumbly to bind together. Stir in the salmon and check the seasoning.
- Shape into eight patties about 2cm (¾in) deep. Put the flour, egg and breadcrumbs on to three separate plates. Coat a fishcake with the flour, then egg, then breadcrumbs. Repeat with the remainder.
- Fill a deep frying pan with oil, to a depth of about 2cm (¾in), then set it over a medium-low heat. When a breadcrumb added to the pan sizzles, fry the fish cakes in batches (adding too many at one time will lower the heat of the oil, making the fish cakes soggy rather than crisp). Fry for 4min on each side until piping hot and golden. Drain on kitchen paper.
- Meanwhile, make the salsa: Put the onion, tomatoes, mango, chilli sauce and coriander into a bowl and mix well. Serve with the fish cakes.
