Salmon Fish Cakes with Mango and Pineapple Salsa
Recipe by Thyme to Eat.
  • Difficulty: Medium
  • Category:
Servings: 2 yield(s)
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Ingredients
  • 300 g mashed potato
  • 213 g tin of pink/red salmon
  • pinch of sea salt and black pepper
  • 1/2 tsp paprika
  • 3 spring onions
  • 2 cloves of garlic
  • flour (for dusting)
  • Donegal Rapeseed Oil (for frying)
    • Salsa
  • 1 medium mango
  • equal part of pineapple ((Same size as mango))
  • 1/4 onion
  • 1 red chilli
  • handful of fresh coriander
  • 3/4 lime
  • pinch of sea salt
  • 1 tsp paprika
Instructions
  1. Place the cooled mashed potato in a large mixing bowl.
  2. Add the drained salmon, salt, pepper and paprika to the bowl and mix into the potatoes.
  3. Dice up the scallions and garlic and heat a small frying pan with one tablespoon of Donegal Rapeseed Oil.
  4. Over a medium heat, sauté the scallions and garlic for about a minute, then add these to the potato mix.
  5. Next, flour a chopping board or work surface with some flour.
  6. 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.
  7. Heat a large frying pan on a medium to high heat with four tablespoons of Donegal Rapeseed Oil.
  8. 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.
  9. 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.
  10. 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.