Salmon and wasabi fishcakes

Recipe from: 7/1/2007 12:00:00 AM

Ingredients 10
Servings 1
Minutes 35 mins

Ingredients

Serving Change
  • 4
    potatoes, peeled
  • 30
    ml
    olive oil
  • salt and freshly ground black pepper, to season
  • 1
    large tin pink salmon
  • 10
    ml
    wasabi
  • 4
    spring onions, finely chopped
  • 5
    ml
    fresh ginger, finely grated
  • 1
    egg, beaten
  • breadcrumbs
  • oil for frying
 

Method

35 mins
 
Boil the potatoes in salted water until soft and cooked through. Drain and drizzle with the olive oil before mashing. Season with salt and freshly ground black pepper. Drain the salmon and remove the skin and bones before flaking. Add the flaked salmon to the mashed potatoes and mix well. Stir in the wasabi, spring onions and ginger. Form the mixture into fishcakes. Dip the fishcakes into the beaten egg, then into the breadcrumbs. Heat the oil and fry the fishcakes until golden brown on both sides. Serve with wasabi mayonnaise, a green salad and lime wedges.
 

Read more on: fish/seafood  |  shallow-fry
 

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