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Sweet chilli salmon fishcakes
x 170 g tins of
, peeled and chopped
Philadelphia Light with Sweet Chilli
, thawed if frozen
, well drained
zest of 1
salt and black pepper
Preheat the oven to 200 ˚C/180 ˚C fan/gas mark 6.
Place the potatoes in a saucepan and cover with cold salted water. Bring to a boil and cook for 12-14 minutes until soft. Drain well.
Return the potatoes to the saucepan and leave off the heat to steam dry for five minutes. Once dry, mash the potatoes until broken up but not completely smooth. Leave to cool. Add the cream cheese and mash until smooth.
Stir in the peas, sweetcorn, dill, chives, lemon zest and some black pepper. Flake in the salmon and stir until just combined without breaking up the salmon too much.
Place the flour in one shallow bowl, beat the egg in a second bowl and place the breadcrumbs in a third.
Divide the fish cake mixture into four equal portions and shape into patties.
Working one at a time, roll the fishcakes in the flour. Dip them in the egg and turn to coat, shaking off any excess, and then coat in the breadcrumbs, pressing them on gently to coat. Place in the fridge to chill for 30 minutes.
Grease a baking tray with a little oil and put the fish cakes on the tray. Gently turn them in the oil to coat both sides.
Bake for 20 minutes, carefully flipping the fishcakes halfway through, until the fishcakes are crisp, golden-brown and hot all the way through.
Drizzle with sweet chilli sauce and serve warm with sweet potato fries.
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