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

Salmon and prawn fishcakes with tartare sauce

Serves 4


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


For the tartare sauce:

150ml mayonnaise

100g capers, chopped

1 shallot, finely chopped

1 tsp horseradish

1 tsp lemon juice


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.

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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


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


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.

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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.