Salmon Fish Cakes with Mango and Pineapple Salsa

Yields: 2 Servings Difficulty: Medium Prep Time: 20 Mins Cook Time: 10 Mins Total Time: 30 Mins

Recipe by Thyme to Eat.


0/16 Ingredients
  • Salsa


0/10 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.

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