Spiced salmon fishcakes

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Ingredients

2 tsp tsp chillies chilli
600 g g potatoes potato
peeled and cut into chunks
500 g g salmon fillets salmon fillet
0.5 packs pack parsley parsley
stalks removed, chopped
4 spring onions spring onion
trimmed and finely sliced
50 g g wholemeal bread wholemeal bread
pulsed in a food processor to medium crumbs
50 g g breadcrumbs breadcrumbs
1 eggs egg
beaten
lemons lemon
to serve
salt salt

For the salad

0.5 packs pack parsley parsley
leaves picked
200 g g baby spinach baby spinach
250 g g radishes radish
trimmed and finely sliced
French dressing French dressing

Spiced salmon fishcakes

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1:00 h
(18)

Method

Preparation time: 0:30 min

Making your own fishcakes is easier than you might think…these only take half an hour to prepare, and are packed with herby flavours and little kick of heat from the chilli. Serve with salad on the side and a portion of your favourite vegetables.

  1. Simmer the potatoes in salted water for 20 minutes until tender. Meanwhile, coat the salmon in cooking spray and cook under a medium grill for 5-6 minutes.
  2. Drain the potatoes and allow to steam dry. Mash until smooth and stir through the Easy chilli, parsley and spring onions, then flake the salmon and fold into the mash. Shape the mixture into 8 evenly sized rounds about an inch thick.
  3. Mix the breadcrumbs together on a plate, seasoning well, and beat the egg in a shallow bowl. Dip each fishcake first in the egg, then in the breadcrumbs to coat. Chill for 15 minutes.
  4. Preheat the oven to 200ºC/180ºC fan/gas mark 6. Spray the fishcakes with cooking spray and arrange across a lined baking tray. Bake for 25-35 minutes, until golden.
  5. Combine the salad ingredients and top with a drizzle of dressing. Serve alongside the fishcakes and lemon wedges.

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