Ingredients
For the Fishcakes
250 g baked potato, peeled & cut into chunks
2 tbsp mayonnaise
1 1/2 tbsp sweet chilli sauce
1 tsp lemon juice
25 g sliced spring onion
40 g Cheddar cheese, grated
2 tbsp ketchup
250 g raw salmon cut into small cubes
2 tsp fresh dill chopped
60 g fresh breadcrumbs
salt & pepper
100 g dried breadcrumbs for coating
sunflower oil
2 tbsp mayonnaise
1 1/2 tbsp sweet chilli sauce
1 tsp lemon juice
25 g sliced spring onion
40 g Cheddar cheese, grated
2 tbsp ketchup
250 g raw salmon cut into small cubes
2 tsp fresh dill chopped
60 g fresh breadcrumbs
salt & pepper
100 g dried breadcrumbs for coating
sunflower oil
For the Dip:
3 tbsp mayonnaise
2 tbsp sweet chilli sauce
2 tbsp sweet chilli sauce
Method
- Put the chunks of potato into a pan. Cover with boiling water and add a little salt. Cook for 10 to 12 minutes or until tender. Drain and leave to cool down.
- Mix the cooked potato chunks with the mayonnaise, sweet chilli sauce, lemon juice, spring onion, Cheddar and ketchup and roughly mash using a potato masher.
- Mix in the salmon cubes, dill and the fresh breadcrumbs and season to taste with salt and pepper.
- Using your hands, form the mixture into about 8 fishcakes. Coat in the dried breadcrumbs.
- Heat the oil in a large frying pan and sauté the fishcakes for about 5 minutes, tuning halfway through until golden on both sides.
- Freeze uncooked.
