Name: Salmon and Ginger Fishcakes with Rainbow Salad Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Serves: 4+
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

By Woman and Home 2012-04-20T11:37:00Z

Method

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

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

Top Tip for making Salmon and Ginger Fishcakes with Rainbow Salad

You can make the fish cakes a day in advance and store in the fridge until needed. After frying place in the oven for 10 minutes to heat through completely