Salmon and wasabi fishcakes

Indulge in this refreshingly spicy taste sensation.
 

Recipe from: 7/1/2007 12:00:00 AM
Preparation time: 35 mins
Cooking time: 25 mins
 
 

Ingredients

 
  • 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
Servings: Change Serving
 
 

Method

 
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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Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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