| | Easy salmon and corn fish cakes
Easy salmon and corn fish cakes
Easy salmon and corn fish cakes 4.3-5 9
  • Calories: 2020 kj
  • Fat: 27.1g
  • Carbohydrates: 35.5g

How to Make:

  1. Sift flours and curry powder into a large bowl. Whisk eggs and milk in a medium jug. Gradually whisk egg mixture into our to form a stiff batter. Add corn, zucchini, salmon, ricotta and chives. Stir to combine. Season with salt and pepper. Stand for 10 minutes.
  2. Pour enough oil into a large, deep frying pan to come 5mm up side of pan. Heat over medium-high heat. Spoon 2 level tablespoons of batter into pan, shaping into a round. Repeat to make 6 fish cakes. Cook for 2 to 3 minutes each side or until browned and cooked through. Drain on paper towel. Cover to keep warm. Repeat with remaining batter to make 12 fish cakes in total.
  3. Serve fish cakes with tartare sauce, salad and lemon wedges.
Time for preparing:
15 min.
Servings:
4

Ingredients:

  • 1/2 cup plain flour
  • 1/2 cup self-raising flour
  • 1 teaspoon mild curry powder
  • 2 eggs
  • 1/2 cup milk
  • 125g can corn kernels, drained
  • 1/2 zucchini, grated
  • 210g can red salmon in springwater, bones and skin removed, flaked
  • 80g fresh ricotta, crumbled
  • 1/4 cup finely chopped fresh chives
  • Extra virgin olive oil, for shallow-frying
  • 1/3 cup tartare sauce
  • Salad (see note), to serve
  • Lemon wedges, to serve
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