Fish Cakes and Salad
with sweet chili drizzle- Fish
- Cereals containing gluten
- Wheat
- Egg
- Mustard
Ingredients
200 grams
Salmon
(Contains: Fish)
300 grams
Sweet Potato
1 unit(s)
Garlic
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
2 sachet(s)
Thai Style Spice Mix
1 sachet(s)
Dried Chilli Flakes
1 unit(s)
Lemon
1 unit(s)
Carrot
40 grams
Salad Leaves
2 unit(s)
Tomato
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
Not included in your delivery
to taste
Oil
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Utensils
Cooking steps
Boil a large pot of salted water. TIP: If you’re in a hurry you can boil the water in your kettle.
Chop the potatoes into 2cm chunks (peeling optional).
Remove the skin from the fish.
Add the potatoes to the boiling water and cook until fork tender, 15-20 mins. Once the potatoes are cooked, add the salmon fillets and simmer for another 4-5 mins, until the fish is cooked through. IMPORTANT: The fish is cooked when opaque in the middle.
While the potatoes are boiling, peel and grate the garlic (or use a garlic press).
Trim the carrot, then coarsely grate (no need to peel).
Cut the tomatoes onto 1cm pieces.
Zest and then juice the lemon.
In a small bowl, mix together 1 tbsp sugar (double for 4p), lemon zest, lemon juice and chilli flakes (add less if you dont like the heat). Season to taste with salt and pepper.
Once potatoes and salmon are cooked, drain everything in a colander and return to the pot, off the heat. Mash everything until smooth.
Add the garlic, Thai style spice mix, and breadcrumbs to the mash. Season with 0.5 tsp salt and 0.5 tsp pepper (double both for 4p). Mix well with your hands until everything is combined. Roll into even-sized balls, then shape into 2cm thick patties, 2 per person.
Place a pan over medium-high heat with a drizzle of oil. Once hot, lay the fishcakes in the pan and cook until golden, 4-5 mins. Turn over and cook on the other side for a further 4-5 mins.
In a large bowl for the salad, mix together 2 tbsp oil (double for 4p), salt, pepper and the mayo. Just before serving, toss through the grated carrot, chopped tomato and salad leaves. Season to taste with salt and pepper.
Dish up the tasty fishcakes and salad. Serve the sweet chilli drizzle on the side for dipping.
