This fish cake variation is enhanced with an unusual tangy sauce, and is best served accompanied by a large green salad.
Preparation Time: 20 minutes
Cooking Time: 25 minutes
- 750g (1.7 lb) fresh salmon (or additional tinned salmon)
- 418g (14.7 oz) tin pink salmon
- 30-45ml (2-3 T) flour
- 2 whole eggs
- 2 egg whites
- ½ large boiled potato, coarsely chopped
- 30ml (2 T) castor sugar
- coarse salt
- black pepper
- sunflower oil
- 60ml (¼ cup) piquantè peppers (also known as peppa-dews)
- 80ml (⅓ cup) light mayonnaise
- 60ml (¼ cup) yoghurt
- 15ml (1 T) lemon juice
- 30ml (2 T) fresh Italian parsley
- coarse salt and black pepper
- Cook the fresh salmon in some boiling water until just cooked through. Drain thoroughly.
- Drain and clean the tinned pink salmon, and mix together with the cooked fresh salmon. Add the flour, whole eggs, egg whites, chopped potato, castor sugar, salt and pepper. Mix together until well combined and then season to taste. Adjust as necessary.
- Shape into large cakes and lightly dip into some flour. Use a tower mould or cookie cutter if necessary to shape them, so that all are equal in size.
- Preheat some sunflower oil in a medium frying pan. Heat until quite hot, but not smoking. Fry the fishcakes until golden on each side, being careful not to over-fry. Drain on some paper towel.
- Refrigerate if necessary, then bring to room temperature and reheat in a low, preheated oven just before serving. They should be served warm.
- For the Sauce:
- Place all above ingredients in a blender or food processor and process until smooth and well combined. Keep refrigerated until ready to use.