Flaky Fish Patties
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 13 min.
Ready in
Ingredients
for
4
- Ingredients
- 1.333 cups waxy potatoes
- ⅔ cup peas
- 2 ⅔ cups Salmon fillet (finely diced)
- 2 scallions (finely chopped)
- 2 Tbsps Chives (sliced widthways)
- ½ unwaxed lemon (zest and juice)
- 1 egg yolk
- 3 Tbsps white breadcrumbs
- Chili sauce (sweet)
- 1 Tbsp vegetable oil (for frying)
- For the sauce
- 1 Cucumber (deseeded and finely diced)
- 1 Tbsp butter
- ⅞ cup Yogurt
- ½ cup Crème fraiche
- 2 Tbsps freshly chopped Dill
- 1 tsp lemon juice
Preparation steps
1.
Boil the potatoes in their skins in salted water for around 20-25 minutes until cooked. Drain, peel and leave to cool, then dice finely.
2.
Briefly blanch the peas in salted water. Refresh in cold water and leave to drain.
3.
Mix together the potatoes, peas, salmon, spring onions, chives, lemon zest and egg yolk. Add enough breadcrumbs so that the mixture is able to hold its shape. Season with lemon juice, salt and chilli sauce and shape into 8 fishcakes.
4.
Fry the fishcakes in hot oil in a non-stick frying pan on both sides for 6-8 minutes until golden brown.
5.
For the sauce, fry the cucumber in hot butter for 1-2 minutes.
6.
Mix together the yoghurt, crème fraîche and dill and season with lemon juice, salt and ground black pepper. Stir through the cucumber and check the seasoning.
7.
Arrange the salmon fishcakes on plates (each wrapped in a long thin slice of cucumber, if desired) and serve with the warm sauce.
