Lime & chilli fish cakes

Lime & chilli fish cakes

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The combination of creamy mash, salty salmon and tasty lime and chilli make these patties a fave.

The ingredient of Lime & chilli fish cakes

  1. 600g potatoes, peeled, chopped
  2. 20g butter
  3. 1 leek, trimmed, chopped
  4. 415g can Greenseas pink salmon, drained, bones removed, flaked
  5. 1 egg
  6. 1 tablespoon McCormick dried lime and chilli spice blend
  7. 1 lime, rind finely grated, juiced
  8. 1 cup (90g) dried breadcrumbs
  9. 2/3 cup (80ml) vegetable oil
  10. Salad leaves, to serve

The instruction how to make Lime & chilli fish cakes

  1. Cook the potatoes in a large saucepan of boiling water until tender. Drain and mash until smooth.
  2. Melt the butter in a large non-stick frypan over a medium heat. Add the leek. Cook, stirring, for 5 minutes.
  3. Put the potatoes, leek, salmon, egg, lime and chilli blend, rind and juice into a large bowl. Mix until well combined.
  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.
  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.

Nutritions of Lime & chilli fish cakes

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calories: https://schema.org
calories: NutritionInformation

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