Stranger Foods

Simla salmon fishcakes

Serves 4 | Prep 20 mins | Cook 40 mins

Classic fishcakes but extra. Mild green chillies lend their heat and green beans and coriander lend their fresh green bite to this family favourite. This makes eight generous fishcakes, which could serve four as a main course, or eight as a starter. Serve with a tangle of salad and some mayonnaise or yoghurt raita, with lemon wedges for squeezing.

Source: Bold

Ingredients

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Imperial

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800 g white floury potatoes, peeled and cut into large chunks
1 tbsp butter
4 tsp milk, or as needed
1 tbsp vegetable oil, plus extra for shallow frying
1 large red onion, finely diced
thumb-sized piece fresh root ginger, peeled and grated
2 cans salmon chunks, drained well
75 g green beans, finely chopped
1 small bunch fresh coriander, finely chopped, plus a few leaves to serve
3 tsp ground coriander
3 tsp ground cumin
2 large mild green chillies, finely chopped
grated zest and juice of 1 lemon
1 tsp salt, or to taste
50 g plain flour
2 eggs, lightly beaten
120 g dried breadcrumbs

Instructions

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Put the potatoes in a large saucepan of water and bring to the boil. Boil for , or until tender when you insert a knife. Drain them into a colander and let them steam dry for a couple of minutes. Tip the still warm potatoes back into the pan, add the butter and a little milk, then mash them until smooth, adding only enough milk to get the mixture nice and smooth.
While the potatoes are boiling, cook the onion. Heat the vegetable oil in a frying pan and add the onion. Cook for a good until starting to soften, then add the ginger and cook for a few more minutes until the onion is meltingly soft.
Add the onion and ginger mixture to the mashed potato, along with the drained salmon, green beans, chopped fresh coriander, ground coriander and cumin, chillies, lemon zest and salt. Mix everything together until well combined. Add just half of the lemon juice at first and mix. Depending on the moisture in your can of salmon, you don’t want the mixture to get too wet or the cakes will fall apart on cooking - add the rest of the lemon juice only if you think your mixture can take it.
Set up a production line. Put the flour on a plate, the beaten eggs in a shallow bowl and the breadcrumbs onto a second plate. Divide the potato mixture into eight even portions and shape one portion into a patty in the palms of your hands. Dip it first in the flour, then in the beaten egg and finally into the breadcrumbs to fully coat. Repeat to coat the remaining fishcakes.
Heat the oil for shallow frying to a depth of about 1 cm in a large frying pan or sauté pan - you want it to come about halfway up the side of the fishcakes. Get it hot and place the fishcakes in the pan - you may have to cook these in batches (and keep them warm in a low oven) depending on the size of your pan. Cook for a few minutes on each side, until golden and piping hot throughout. Serve with accompaniments of your choice, sprinkled with a few more coriander leaves.

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