Spicy Salmon & Coriander Fish Cakes

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 200 g whole meal bread
• 1 tablespoon paprika
• 1 kg salmon (cooked, steamed or poached or whatever leftovers you have)
• 1 kg potato
• 1 kg sweet potato
• 100 g feta
• 2 medium onions (chopped)
• 2 garlic cloves (finely chopped)
• 1/2 lemon (juice plus grated rind)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 red chili pepper (finely chopped)
• 1 bunch coriander (chopped)
• 1 egg
• salt & pepper
• 2 teaspoons dried crushed red pepper flakes (to taste when forming the cakes) (optional)

Recipe

• 1 peel the potatoes and sweet potato and place in a large microwaveable bowl. add the lemon juice and 1/4 of the chopped coriander, cover with cling film and microwave on full for 10 minutes / until cooked. (add a little extra water if required).
• 2 whilst the potatoes are cooking, gently fry the onion, garlic, chilli, grated lemon zest & coriander in half the oil until the onions are translucent.
• 3 break up the bread and place in a food processor and blitz into breadcrumbs, adding the paprika.
• 4 mash the potatoes adding the remaining olive oil and all of the butter.
• 5 stir the fried ingredients, remaining coriander, crumbled feta and egg into the mash. (add salt and pepper to taste).
• 6 form cakes of your preferred size (if the mixture is too wet to easily form into cakes, add some of the breadcrumbs to improve consistency) and cover with breadcrumbs.
• 7 either fry gently for 5 minutes each side or place on a baking tray and bake on 180cm, turning once, for 10-15 minutes (or until lightly browned).