Oriental Fish Cakes
Ingredients
1 tsp olive oil
2 spring onions, trimmed and thinly sliced
1 red chilli, deseeded and finely chopped
2cm root ginger, peeled and finely chopped
1 medium egg
Small handful fresh coriander, finely chopped
1 fillet of skinless salmon (about 120g) baked, grilled or poached and flaked
Freshly ground black pepper, to taste
225g potatoes (suitable for mashing), peeled and boiled
50ml skimmed milk
2 tsps white self-raising flour
1-2 tbsps wholemeal plain flour
Spray oil
160g rocket or other salad leaves
½ lime, cut into wedges
Method
Warm the oil in a pan over a medium heat. Cook the spring onions, chilli and ginger until the onions are soft. Remove from heat.
Whisk the egg; then add the coriander, flaked salmon, black pepper and the cooked spring onions, chilli and ginger; and stir.
Mash the potatoes, adding the skimmed milk as necessary, until no lumps remain. Sift the self-raising flour over the top of the mashed potato; and mix using a fork.
Add the egg mixture to the potato and mix in thoroughly. Then divide into four equal-sized balls and shape into fish cakes.
Dust the wholemeal plain flour over a plate. Roll the fish cakes in flour.
Coat a frying pan with spray oil, and place over a medium-high heat. Add the fishcakes and fry on each side until golden.
Serve immediately with the rocket and a wedge of lime.
*This recipe is from our friends over at the World Cancer Research Fund.
