Lime & chilli fish cakes

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

Recipe «Lime & chilli fish cakes» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 600g potatoes, peeled, chopped, 20g butter, 1 leek, trimmed, chopped, 415g can Greenseas pink salmon, drained, bones removed, flaked, 1 egg , 1 tbsp McCormick dried lime and chilli blend, 1 lime, rind finely grated, juiced, 1 cup dried breadcrumbs , 2/3 cup vegetable oil, Salad leaves, to serve.

Ingredients:

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

Instructions

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.