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How to make Lime & chilli fish cakes

Yield = 4
Prep time: 0:20
Cook time: 0:30
Total time: 0:50

Ingredients

  • 600g potatoes, peeled, chopped
  • 20g butter
  • 1 leek, trimmed, chopped
  • 415g can Greenseas pink salmon, drained, bones removed, flaked
  • 1 egg
  • 1 tablespoon McCormick dried lime and chilli spice blend
  • 1 lime, rind finely grated, juiced
  • 1 cup (90g) dried breadcrumbs
  • 2/3 cup (80ml) vegetable oil
  • Salad leaves, to serve

Method

  • Step 1 Cook the potatoes in a large saucepan of boiling water until tender. Drain and mash until smooth.
  • Step 2 Melt the butter in a large non-stick frypan over a medium heat. Add the leek. Cook, stirring, for 5 minutes.
  • Step 3 Put the potatoes, leek, salmon, egg, lime and chilli blend, rind and juice into a large bowl. Mix until well combined.
  • Step 4 Divide the mixture into 8 portions. Shape each portion into a patty. Place the breadcrumbs on a plate and press patties into the crumbs to coat.
  • Step 5 Wipe the frypan clean with some paper towel. Heat half of the oil over a medium-high heat. Cook half of the patties for 3 minutes on each side or until golden. Transfer to a plate. Repeat. Serve warm with salad leaves.