Salmon and sweetcorn fishcakes

I don’t make fishcakes regular and when I do,  I tend to serve them as side dishes.   For dinner tonight, I served salmon and sweetcorn fishcakes as the main dish, with rocket and mash.   It turned out to be simple, tasty meal, perfect for midweek. 

Ingredients: (serves 2)

  • a can of salmon chunks, drained
  • 1/2 red chilli, finely chopped
  • 1 kaffir lime leaf, finely sliced
  • 1 tsp lemon zest
  • 1 /2 tbsp curry powder
  • salt and pepper
  • 1 egg, beaten
  • 2 tbsp mash
  • 2 tbsp sweetcorn (I used canned)
  • 3 tbsp plain flour, plus 1/4 tsp baking powder
  • 2 tbsp vegetable oil

Method

  1. Pre-heat the oven at 180 degrees
  2. Line a baking tray with foil
  3. In a large bowl, mash the salmon with a fork
  4. Mix in the chilli, lime leaf,  lemon zest, curry powder, a pinch of salt and pepper
  5. Pour in the egg, and mix in the mash, sweetcorn, flour and baking powder until well combined
  6. Shape the fishcakes with your hands (you can make them however small or big as you like)
  7. Heat oil in a wok/pan and fry the fishcakes in batches for 3 minutes on either side
  8. Place the fishcakes onto the baking tray and cook in the oven for 15 minutes (if fishcakes are small) or 20 minutes (for bigger portion)
  9. Once cooked, remove fishcakes from the oven and serve with mash and rocket or any side dishes of your choice

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