SALMON FISHCAKES WITH GINGER AND BASIL YOGHURT

(Serves 4)

700 g   potatoes, cooked, drained and mashed

1          onion, chopped and sauted in 15 ml olive oil

2          garlic cloves, crushed

15 ml   grated ginger

            zest of 1 lime

30 ml   chopped spring onion

1          egg

            salt and black pepper

300 g   fresh salmon, cooked and flaked

100 g   hot smoked salmon, flaked

30 g     butter

30 ml   sunflower oil

GINGER AND BASIL YOGHURT SAUCE

15 ml   grated fresh ginger

15 ml   chopped basil

1          lime, juiced and zested

½         garlic clove, crushed

250 g   double cream yoghurt

METHOD:

  • Combine all the ingredients for the fishcakes and mix very well
  • Shape fishcakes with oiled hands (each weighing about 75 g)
  • Combine the sauce ingredients and leave at least 30 minutes for the flavours to infuse
  • Melt the butter and oil in a non-stick frying pan on low heat
  • Cook the fishcakes on both sides until golden brown and cooked
  • Serve with the yoghurt sauce and lime wedges

 

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