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Salmon fish cakes with rocket, capers and lime dressing

Salmon fish cakes with rocket, capers and lime dressing

Salmon fish cakes with rocket, capers and lime dressing

PT1H30M

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1
To make the fish cakes, steam the potatoes for 30 minutes or until tender. Remove the potatoes from the steamer and put them in a pan. Dry the potatoes out on a medium heat for 5 minutes
  • 200g of potato
2
Add the salmon to the potatoes and mix in slowly. Leave for 5 minutes to allow the heat from the potatoes to start cooking the fish. Add the parsley, season with salt and pepper and add some lemon juice to taste. Allow to cool until almost cold
  • 200g of salmon
  • 30g of flat-leaf parsley
  • 1 lemon
  • salt
  • black pepper
3
Shape the salmon mixture into 4 cakes. Whisk the eggs and dip the cakes in the flour, egg and then breadcrumbs - reshape the cakes if necessary
  • 200g of breadcrumbs
  • 2 eggs
  • 100g of plain flour
4
For the dressing, start by zesting and juicing the lime. Then, whisk the lime zest, lime juice and the oil together. Finally add some salt and pepper
  • 1 lime
  • 3 tbsp of olive oil
  • 1 tsp sugar
  • salt
  • black pepper
5
To cook the fish cakes, place a frying pan over a medium heat and add enough oil to come about 3mm up the side. Once the oil is hot, fry the cakes for approximately 3–4 minutes on each side. Remove and drain on kitchen paper to soak up excess oil
  • 200ml of vegetable oil
6
To plate, place the fish cakes in the centre of each plate. Dress the rocket with the lime dressing and place a handful on top of each fish cake. Sprinkle a few capers around and serve immediately
  • 1 bunch of rocket
  • 2 tbsp of capers

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Ingredients

Metric

Imperial

Fish cakes recipe

Lime dressing recipe

To plate

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Salmon fish cakes with rocket, capers and lime dressing

 
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