Spiced Fish Cakes Recipe

Spice up leftover cooked salmon in these simple, freezable fishcakes with cooling raita
Spiced Fish Cakes
Recipe Ingredients

  •     600g potatoes , quartered if large
  •     ½ tsp cumin seeds
  •     2 spring onions , finely chopped
  •     1 red chilli , deseeded and finely chopped
  •     2 tbsp chopped coriander
  •     1 egg , beaten
  •     100g cooked leftover salmon , flaked into large pieces
  •     plain flour , for coating
  •     25g butter and 1 tbsp sunflower oil
  •     leftover avocado mayo, raita or mango chutney, to serve
Recipe Method

  1. Boil the potatoes. Meanwhile, dry-fry the cumin seeds for a couple of secs in a large non-stick frying pan. When soft, drain the potatoes, return to the saucepan, add the cumin, onions, chilli and coriander with plenty of seasoning, then mash well. When cooled a little, beat in 2 tbsp of the egg, then carefully stir through the salmon. Shape into 4 rough cakes, then coat in flour. If freezing, freeze on a baking sheet until solid, then pack up.
  2. In the frying pan, melt the butter with the oil. Fry the cakes for about 2 mins each side until golden. Serve with the mayo, raita (recipe below) or mango chutney and some salad leaves.

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