Recipes: Salmon and prawn fishcakes with tartare sauce | Thai fishcakes

Salmon and prawn fishcakes with tartare sauce

Serves 4

Ingredients

200g salmon fillet, skin off

100g frozen prawns, defrosted and drained

1 tbsp chopped fresh dill

350g maris piper potatoes, peeled, boiled and thoroughly drained, then mashed

Salt and ground black pepper

1 egg

200g plain flour

Breadcrumbs

For the tartare sauce:

150ml mayonnaise

100g capers, chopped

1 shallot, finely chopped

1 tsp horseradish

1 tsp lemon juice

Method:

Pre-heat the oven to 180C.

Put the salmon on a greased tray and place in the oven for 10-15 mins until cooked. Remove and cool. Place in a sieve to let any juices drain off.

Place the mashed potatoes, prawns, dill and drained salmon in a mixing bowl and combine thoroughly. Season to taste. Shape into 8 cakes.

Whisk the egg with the flour and seasoning, then gradually add cold water until you have a smooth, runny batter. Dip the fishcakes in the batter then in the breadcrumbs until completely coated. Deep-fry for 2-3 mins each.

Alternatively, coat the fishcakes lightly in flour then pan-fry gently for 3-4 mins on each side.

Mix the mayonnaise, capers, chopped shallots, lemon juice and horseradish together and season.

Thai fishcakes

Serves 6 as a starter

Ingredients:

400g white fish fillets, eg cod, haddock, coley or hake, skinned and diced

1 tsp red curry paste

1 tsp Thai fish sauce

1 tbsp fresh coriander, chopped

Zest from 1 lime, grated

1 egg

1 tsp light brown sugar

Salt and ground black pepper

Vegetable oil

Method:

Place the fish fillets in a food processor along with the curry paste, Thai fish sauce, coriander, sugar, egg and seasoning and process until smooth. Divide the mix into 12 portions, shaping into discs.

Heat the oil in a frying pan then fry the fishcakes for 1 minute on each side, then drain on kitchen paper. Serve with sweet chilli or sweet and sour sauce.