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Salmon cakes with chilli remoulade and spinach
Salmon cakes with chilli remoulade and spinach
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Tasty and simple salmon cakes that will become a favorite!
Ingredients:
  • 800g sebago potatoes, scrubbed
  • 500g salmon, skinned, pin-boned, cut into 1cm pieces
  • Grated rind of 1 lemon
  • Plain flour, seasoned to taste, for dusting
  • 2 eggs, lightly beaten with 1 tbsp water
  • 140g breadcrumbs
  • Colavita olive oil, for shallow-frying
  • Salad, to serve
  • Lemon wedges, to serve
  • 125.00 gm good-quality egg mayonnaise
  • 45g gherkin
  • 40.00 ml capers
  • 23.40 gm seeded mustard
  • 22.20 gm tomato paste
  • 1 small red chilli, seeded, coarsely chopped
Instructions:
  • Boil whole potatoes in salted water until tender. Drain and let them cool for a bit, then peel and return to the pan. Mash until smooth. Mix in salmon and lemon zest. Season with salt and pepper to taste. Shape mixture into 12 cakes.
  • Prepare three stations with flour, egg, and breadcrumbs. Coat the cakes in flour, dip in egg, then coat with breadcrumbs.
  • Combine all ingredients in a food processor until mixed.
  • Preheat the oven to 190°C. Heat a 1.5cm depth of oil in a heavy-based frying pan over medium heat. Shallow-fry the fish cakes in batches for 2-3 minutes on each side until golden. Transfer the fish cakes to an oven tray and bake for 5 minutes until heated through. Serve immediately with chilli remoulade, green bean and baby spinach salad, and lemon wedges.

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