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Annabel Karmel
Digital Weaning Course LB
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Salmon Fishcakes

The beauty of these fish cakes is that the salmon remains tender & succulent after cooking. Serve with a sweet chilli dip.

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Prep Time: 15 minutes
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Cook Time: 20 minutes
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Makes: 8 fishcakes
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Great for:  Kids - 2-4 Years Kids 4+ Years
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Suitable for Freezing
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

For the Dip:

3 tbsp mayonnaise
2 tbsp sweet chilli sauce
Method
  1. 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.
  2. 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.
  3. Mix in the salmon cubes, dill and the fresh breadcrumbs and season to taste with salt and pepper.
  4. Using your hands, form the mixture into about 8 fishcakes. Coat in the dried breadcrumbs.
  5. Heat the oil in a large frying pan and sauté the fishcakes for about 5 minutes, tuning halfway through until golden on both sides.
  6. Freeze uncooked.

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