Salmon and Ginger Fishcakes with Rainbow Salad Recipe

Ingredients

• 500g (1lb 2oz) king edward potatoes, peeled & chopped
• 500g (1lb 2oz) salmon fillets
• 500ml (18fl oz) semi skimmed milk
• 2 tbsp ginger, grated
• 1 tbsp lemongrass puree
• 8 spring onions, finely sliced
• 1 pack fresh coriander, finely chopped
• 2 lime, juice & zest
• 3 tbsp plain flour
• ½ red cabbage, finely sliced
• 2 carrots, julienned
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp honey

Method

1. Place the potatoes in a pan of cold water and bring to the boil. Boil for 12-15 minutes until tender then drain, season and coarsely mash.

2. Meanwhile poach the salmon in the milk for 3-4 minutes until cooked through. Drain then flake into large chunks. Stir through the ginger, lemongrass, ½ the spring onions, ½ the coriander and the juice & zest of 1 lime.

3. Fold through the mashed potato, mould into 8 fish cakes and dust in the flour.

4. Mix the sesame oil, soy sauce, honey and the juice and zest of 1 lime together. Toss with the sliced cabbage, carrot, remaining spring onion & coriander.

5. Heat the oil in a large saucepan and over a gentle heat fry the fish cakes for 3-4 minutes on each side until golden. Serve with the rainbow salad.