These fishcakes are quick and easy to make as well as delicious. Eat them with the salad for lunch or dinner, or alternatively eat them for breakfast with an egg and salsa verde as a condiment as shown above.
1 small cucumber
½ red pepper, ½ yellow pepper and ½ orange pepper sliced thinly
6 chopped tomatoes or 12 cherry tomatoes, halved
8 spring onions thinly sliced
Zest and juice of 1 lime
Small bunch of fresh coriander chopped (e.g., half of a 28g pack)
2 tbsp Dijon mustard
1 ½ tbsp clear honey
1 tsp - 2 tbsp Charapita Sauce*
4 skinned salmon fillets, chopped (around 125g each)**
1 jalapeno chilli finely chopped
5cm fresh root ginger, finely chopped
6tbsp dried breadcrumbs
1 medium egg, beaten
1tbsp sunflower oil or rapeseed oil
Crème fraiche/sour cream or yoghurt to serve
*We like a fair bit of heat and so allowed 1 tbsp each for the salad and the fish cakes. If you like less heat, then start off using only ½ tsp for the salad dressing and ½ tsp for the fishcake mixture.
**Wild Alaskan sockeye salmon fillets have a lovely colour which contrasts beautifully with the other ingredients, if available to buy.
Halve the cucumber lengthways and then cut into chunky slices. Add the sliced peppers and tomatoes and half of the spring onions.
Mix together the lime zest and juice, honey and 1tbsp of mustard and ½ tsp – 1tbsp of Charapita Sauce. Season and then pour over the salad and toss together with most of the coriander. Cover and set aside until ready to serve.
Place the roughly chopped salmon in a food processor and pulse to mince. Place the salmon in a bowl and add the remaining spring onions and mustard, chilli, ginger, Charapita Sauce, breadcrumbs and egg. Season and then divide the mixture into 8 patties. The mixture will feel fairly wet and sloppy. Don’t worry about this!
Depending on the size of your non-stick frying pan you will probably find it best to work in two batches. Heat ½ tbsp of oil and place 4 patties in the pan. Fry the fishcakes for 5 minutes, turning once. Place these on a warm plate and keep covered with foil while you heat another½ tbsp oil and fry the remaining fishcakes.
Serve with the salad and a bowl of crème fraiche or yoghurt, with a scattering of the remaining chopped coriander and some more wedges of lime or lemon.