Fresh Salmon Fishcakes with Mango And Sweet Chilli Salsa
| Yield: | 2 servings |
| Categories: |
| FOR THE FISH CAKES | ||
| 225 | g | Floury potatoes eg King Edwards; peeled and cut into |
| ; chunks and cooked | ||
| ; in a pan of boiling | ||
| ; water | ||
| 225 | g | Fresh salmon steaks/cutlets |
| 1 | Spring onion | |
| 25 | g | Butter |
| 1 | Lemon | |
| 1 | ts | Fish sauce; optional |
| 1 | bn | Fresh coriander |
| Salt and freshly ground black pepper | ||
| Flour; for dusting | ||
| 50 | g | Seasoned flour |
| 1 | tb | Vegetable or sunflower oil |
| Mixed salad leaves | ||
| FOR THE SALSA | ||
| 1 | md | Mango |
| 1/2 | Red onion; finely chopped | |
| 1 | Cm fresh ginger | |
| Juice and zest of 1 lime | ||
| 1 | tb | Sweet chilli sauce; optional |
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