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Easy salmon and corn fish cakes recipe
Easy salmon and corn fish cakes recipe
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Kid-friendly crispy fish cakes with hidden veggies for a delicious and nutritious meal.
Ingredients:
  • 125.00 ml plain flour
  • 75.00 gm self-raising flour
  • 2.50 gm mild curry powder
  • 128.75 gm milk
  • 125g can corn kernels, drained
  • 1/2 zucchini, grated
  • 210g can red salmon in springwater, bones and skin removed, flaked
  • 80g fresh ricotta, crumbled
  • 62.50 ml finely chopped fresh chives
  • Extra virgin olive oil, for shallow-frying
  • 82.50 ml tartare sauce
  • Salad (see note), to serve
  • Lemon wedges, to serve
Instructions:
  • In a big bowl, combine flours and curry powder by sifting. In a medium jug, whisk together eggs and milk. Gradually add the egg mixture to the flour to create a thick batter. Mix in corn, zucchini, salmon, ricotta, and chives. Season with salt and pepper. Let it sit for 10 minutes.
  • Heat oil in a large, deep frying pan over medium-high heat until it reaches 5mm up the side of the pan. Spoon 2 tablespoons of batter into the pan and shape into a round. Cook each side for 2 to 3 minutes until browned and cooked through. Drain on paper towel and keep warm. Repeat with remaining batter to yield a total of 12 fish cakes.
  • Present the fish cakes accompanied by tangy tartare sauce, a fresh salad, and zesty lemon wedges.

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