Salmon and wasabi fishcakes

8 servings Prep: 35 mins, Cooking: 25 mins
Rate this recipe
Indulge in this refreshingly spicy taste sensation.

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

4 potatoes — peeled
30.00 ml fresh chillies — 573
salt and freshly ground black pepper — to season
1 salmon — large tin
10.00 ml wasabi
4 spring onions — finely chopped
5.00 ml fresh ginger — finely grated
1 eggs — beaten
breadcrumbs
oil — for frying
Tap for ingredients
Tap for ingredients

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published.

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.