Salmon Fish Cakes with Mango and Pineapple Salsa
Ingredients:
Ingredients – Fish Cakes- 300g of mashed potato
- 213g of tinned pink/red salmon (freshly cooked salmon is also an option)
- Pinch of sea salt and black pepper
- ½ teaspoon of paprika
- 3 spring onions or scallions
- 2 cloves of garlic
- Some flour for dusting (use tapioca flour for a gluten-free version)
- Donegal Rapeseed Oil for frying
Ingredients – Salsa
- 1 medium sized mango
- Equal part pineapple to mango
- ¼ of an onion
- 1 red chili
- Handful of fresh coriander
- ¾ lime
- Pinch of sea salt
- 1 teaspoon of paprika
Instructions
- Place the cooled mashed potato in a large mixing bowl.
- Add the drained salmon, salt, pepper and paprika to the bowl and mix into the potatoes.
- Dice up the scallions and garlic and heat a small frying pan with one tablespoon of Donegal Rapeseed Oil.
- Over a medium heat, sauté the scallions and garlic for about a minute, then add these to the potato mix.
- Next, flour a chopping board or work surface with some flour.
- Start preparing the potato patties by using a tablespoon or ice-cream scoop – two spoonfuls is enough for one patty. Shape them in your hands and coat each side of the patty with the floured board.
- Heat a large frying pan on a medium to high heat with four tablespoons of Donegal Rapeseed Oil.
- Add the patties to the pan and allow them to cook on each side for five minutes. While each side is cooking – start preparing the salsa.
- Dice up the mango, pineapple, onion and chili into fine pieces. Add everything to a large bowl and add the juice of the lime, the sea salt, paprika and the roughly chopped coriander. Mix everything really well and taste.
- Once, the fish cakes are ready – serve them up two per person for dinner or one as a starter with a side of salsa. As mentioned previously, creating fish burgers is another delicious way to serve these up to kids or guests.