CRUNCHY SALMON AND NDUJA FISHCAKES WITH THOUSAND ISLAND DIP

 

 

 

Serves: 4

Prep Time: 10 mins

Cooking Time: 8 mins

 

Ingredients

Dressing – 1 dill pickle, chopped and about 1 tsp of the pickle juice

¼ red onion. Chopped

Juice half a lemon

30g ketchup

200g mayo

10ml tabasco sauce

 

Tin tinned salmon, drained (usually 200-215g)

250g mashed potato

50g nduja

Zest 1 lemon

1 Tbs snipped chives

 

100g flour

2 beaten eggs

200g fine brown breadcrumbs

75g crispy shallots (shop bought)

 

Oil to fry

Serve with thousand island dip

 

Method

  1. For the dipping sauce – Put the dill, red onion, juice of a lemon, ketchup, mayonnaise and tobacco sauce in a blender and pulse until smooth.
  2. For the fishcakes – combine salmon, mashed potato, nduja, zest of lemon, chives and season with salt and pepper. Mould the mixture into 4 x 125g cakes.
  3. Roll the fishcakes in flour, beaten egg, then a combination of the crumbs and crispy shallots.
  4. Shallow fry for approx. 8mins, turning once or twice.
  5. Drain and serve with thousand island dipping sauce and a nice simple salad.

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