Recipe: Easy salmon and corn fish cakes
How to Make:
- 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.
- 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.
- 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
