Spicy Salmon Cakes

Mon, 30 August 2021

Edward Hayden's in the kitchen and homemade fishcakes are on the menu!

Ingredients: 
2 large salmon darnes-cooked
1lb/450g leftover mashed potatoes
1 bunch spring onions-finely chopped
1 dessertspoons mango chutney
½ green chilli-finely diced
Grated zest ½ lime
1 egg yolk
Freshly chopped parsley
Seasoning

Coating:
2oz/50g seasoned flour (plain flour with a little salt and pepper)
1 egg mixed with 2floz/50ml milk approx
4oz/110g white breadcrumbs (Made using some stale bread)
1 dessertspoon of sesame seeds

Sauce: (Mix All the ingredients together)
4 tablespoons Hellmann’s Mayonnaise
1 tablespoon mango chutney
Juice of ½ lime
Freshly chopped coriander

Preheat the oven to 190C/375F/Gas Mark 5.

Meanwhile in a large bowl combine the potatoes, spring onions, mango chutney, diced green chilli, parsley & lime zest and mix well.
Roughly crush up the cooked salmon and carefully mix it into the mixture without breaking the fish up into too many pieces. Mould the mixture into the desired shapes (Approximately 6-8).
Use a little flour to assist you and to prevent the fish cakes from sticking to the work surface.

Transfer to the fridge for about 30 minutes to allow the fish cakes to firm up a little.
Prepare your three separate bowls for to coat the fish cakes, with seasoned flour in one, egg wash in the other and the breadcrumbs and sesame seeds in another.
Remove the fish cakes from the fridge and pass through the bowl of seasoned flour, then into the egg wash and finally shake off the excess and coat fully in the breadcrumb mixture

Pan Fry until golden on both sides and then transfer to the preheated oven for approximately 10 minutes to ensure that the salmon fishcakes are sufficiently heated through.
Make the delicious mango and lime sauce by mixing together the mayonnaise, mango chutney, lime juice and coriander. Serve immediately with the salmon fishcakes and some green salad.