Salmon Fishcakes with Chilli Mayonnaise and Herby Potato Wedges
Why not vary the type of fish you use by adding Haddock or Crab Meat.
Ingredients
- 2 SuperValu Fresh Salmon Darnes
- 4 SuperValu Roosters peeled and cut into cubes
- 1 SuperValu Onion diced
- 1 SuperValu Lemon
- Herby Potato Wedges
- 3 SuperValu Rooster Potatoes
- Chilli Mayonnaise
- 1 tsp Chilli Powder
- 1 tbsp SuperValu Tomato Ketchup
- 3 tbsp SuprValu Mayonnaise
- From your Store Cupboard
- 100 ml Water
- 1 SuperValu Egg
- 1 Egg Yolk
- 2 tbsp Supervalu Olive Oil
- SuperValu Cooks Ingredients Salt and Pepper
- 2 tbsp SuperValu Milk
- 1 tbsp SuperValu Plain White Flour
- 55 g Fresh White Breadcrumbs
- 1 cloves SuperValu Garlic
- 1 tsp SuperValu Cooks Ingredients Dried Mixed Herbs
- 1 tbsp SuperValu Oil
Method
- Begin by placing the potatoes in a large saucepan of water and bringing them to the boil.
- Simmer until the potatoes are tender. Strain off the water and allow the potatoes to steam to continue softening.
- Mash the potatoes, adding only a little salt and pepper.
- Do not add any milk at this stage as it will make the potatoes too wet to hold the required shape.
- Allow the potatoes to cool down.
- Meanwhile preheat the oven to 180°C/350°F/Gas Mark 4.
- Place the salmon darnes into a baking dish. Season lightly with salt and pepper.
- Pour the water on top of the salmon and pop into the preheated oven for approximately 15 minutes until the salmon is just cooked.
- Remove from the oven and allow to cool down.
- Dice the onion.
- Heat a little oil over a medium heat and gently sweat the onion until just softened.
- Allow to cool. Grate the lemon and place into a large mixing bowl.
- Next add in the potatoes, softened onion, and egg yolk and mix well.
- Break the salmon darnes into the mixture and carefully mix together.
- Divide the mixture into shapes and transfer to the fridge and allow to rest.
- Sprinkle the fishcakes with a little plain flour – just enough to coat.
- In a bowl whisk together the egg and milk. Place the breadcrumbs in a separate bowl.
- Place the flour coated fishcakes, one at a time, into the egg wash mixture, ensuring each is fully coated in breadcrumbs before cooking.
- Heat a large frying pan with a couple of tablespoons of oil and pan fry the fish cakes for approximately 2 minutes on each side until they are golden brown.
- Place on a flat baking tray, transfer to the preheated oven and continue cooking for 10-12 minutes to ensure the cakes are warmed through.
Herby Potato Wedges
- Wash the potatoes, cut into chunky wedges and place into a bowl.
- Drizzle the potatoes with a small amount of oil, the mixed herbs and a little salt and pepper and mix together.
- Place on a baking tray lined with parchment.
- Bake for 35 – 40 minutes until crispy and well cooked through to the centre.
Chilli Mayonnaise
- Mix together the tomato ketchup, mayonnaise and chilli powder and store in the fridge until required.