Salmon Fishcakes With Ginger And Basil Yoghurt

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Delicious salmon fishcakes flavored with ginger and lime, served with a refreshing ginger and basil yoghurt sauce.

  • 700g potatoes
  • 1 onion
  • 2 garlic cloves
  • 15ml finely grated ginger
  • Zest of 1 lime
  • 30ml chopped spring onion
  • 1 egg
  • Salt and black pepper for seasoning
  • 300g fresh salmon
  • 100g hot smoked salmon
  • 30g butter
  • 30ml sunflower oil

Ginger And Basil Yoghurt Sauce

  • 15ml fresh ginger
  • 15ml basil
  • 1 lime
  • ½ garlic clove
  • 250g double cream yogurt

  • 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