Spicy Salmon & Coriander Fish Cakes

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
YIELD: 12 cakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel the potatoes and sweet potato and place in a large microwaveable bowl. Add the lemon juice and 1/4 of the chopped coriander, cover with cling film and microwave on full for 10 minutes / until cooked. (Add a little extra water if required).
  • Whilst the potatoes are cooking, gently fry the onion, garlic, chilli, grated lemon zest & coriander in half the oil until the onions are translucent.
  • Break up the bread and place in a food processor and blitz into breadcrumbs, adding the Paprika.
  • Mash the potatoes adding the remaining olive oil and all of the butter.
  • Stir the fried ingredients, remaining coriander, crumbled feta and egg into the mash. (Add salt and pepper to taste).
  • Form cakes of your preferred size (If the mixture is too wet to easily form into cakes, add some of the breadcrumbs to improve consistency) and cover with breadcrumbs.
  • Either fry gently for 5 minutes each side or place on a baking tray and bake on 180Cm, turning once, for 10-15 minutes (or until lightly browned).
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