Zesty Salmon Fishcakes

These beautiful salmon fishcakes are full of delicious fresh flavours and we can’t get enough of them. As if they weren’t good enough, our Chipotle Paste stirred through some yoghurt provides the perfect zingy accompaniment.

To make a meal of it try serving the fish cakes with a side of our Crispy Homemade Oven Chips or for a healthier option some slow roasted peppers.

Prep time

1 hour
Cook time

30 mins
Total time

1 hour 30 mins
Ideal for

Mexican
Make it

Mexican
Serves

8-9

This recipe uses

Chipotle Paste

Find us in the
Mexican Section

Ingredients

FOR THE FISHCAKES

500g (1lb 2oz) potatoes, peeled and cut into chunks
500g (1lb 2oz) salmon fillet
80ml (2½fl oz.) milk
2 bay leaves
2 spring onions, finely chopped
zest of 1 lemon
a handful of coriander leaves, roughly chopped
1 egg, beaten
100g (3½oz) polenta
2 tsp olive oil
salt and freshly ground black pepper
mixed green salad, to serve
1 lime, cut into wedges

FOR THE DIP

2 tsp chipotle chilli paste
zest of 1 lime
200g (7oz) plain yogurt

How to make it

Preheat the oven to 180°C (350°F, Gas 4). Cook the potatoes in boiling salted water until tender.
Meanwhile, put the salmon in a roasting pan with the milk and bay leaves. Cover with foil and place in the oven for about 10 minutes (or until just undercooked).
Drain the potatoes in a colander and leave to release the steam for a few minutes. Put back in the pan and mash.
Remove the salmon from the oven and discard the milk (and skin and bones if necessary).
In a mixing bowl, flake the salmon and add the mashed potato, spring onions, lemon zest, most of the coriander, the egg and a good pinch of salt and pepper. Mix well, then form into burger-sized patties.
Put the polenta in a shallow bowl and coat the fish patties. Put on a baking sheet and chill for 30 minutes.
Heat the olive oil in a non-stick frying pan over medium-high heat until hot. Add the fishcakes and fry, in batches if necessary, until golden on both sides. Return to the baking sheet and finish in the hot oven for 10 minutes until cooked through.
Stir the chipotle paste and lime zest into the yoghurt. Serve the fishcakes with salad, lime wedges and a generous spoonful of the chilli lime yoghurt on top.