Thai-style fish and potato cakes
for 4 people
Ingredients
| 750 g | Potatoes (Main) |
| 1 can | Pink salmon, (415g) (Main) |
| 2 | Spring onions, diced |
| 2 cloves | Garlic, crushed |
| ½ tsp | Chilli paste |
| 2 Tbsp | Coriander, or basil, chopped |
| 1 | Egg, lightly beaten |
| 1 cup | Dried breadcrumbs |
| 2 Tbsp | Rice bran oil |
Directions
- Peel the potatoes and cut into quarters. Boil until tender. Drain well. The potatoes should be quite dry. Mash and cool a little.
- Meanwhile, drain the salmon. Combine with the spring onions, garlic, chilli paste, coriander and egg. Fold into the mashed potatoes.
- Take 1/2 cup portions of the mixture and form into 3cm-thick cakes. Dust in breadcrumbs. Chill until ready to cook.
- Heat the oil in a large non-stick frying pan. Pan-fry the cakes on medium heat until golden on both sides and hot.