Lime and Coriander Fishcakes
These salmon and prawn fishcakes are zesty and fragrant in equal measure. You could swap the salmon for another meaty fish, such as cod.
Hands-on time 30min, plus chilling. Cooking time about 35min. Serves 4
500g floury potatoes, peeled and cut into 4cm chunks
250g salmon fillets
200g cooked and peeled king prawns, roughly chopped
2 spring onions, finely sliced
Small handful coriander, roughly chopped 2tbsp sweet chilli sauce
Finely grated zest 2 limes and juice of 1, plus wedges to serve
75g dried breadcrumbs
40g desiccated coconut
25g plain flour
2 medium eggs, beaten Vegetable oil, to fry
1 Put potatoes into a large pan, cover with cold water and bring to the boil. Bubble for 10-13min, until tender. Drain thoroughly and leave to steam dry in a colander for 5min. Return potatoes to pan and mash with plenty of seasoning until smooth. Set aside to cool slightly.
2 Meanwhile, put the salmon in a medium pan with 400ml water. Bring to the boil over medium heat, then reduce to a gentle simmer and cook for 4-5min, until fish is opaque and just cooked. Carefully remove with a slotted spoon to a plate lined with kitchen paper. When cool enough to handle, flake into large chunks, discarding skin (if present).
3 Add flaked salmon, prawns, spring onions, coriander, sweet chilli sauce, lime zest, juice and plenty of seasoning to the mashed potato. Stir very gently until just combined, avoiding breaking up the salmon too much. Shape into 8 even patties.
4 Mix breadcrumbs and coconut in a shallow bowl, then put flour and eggs into 2 separate shallow bowls. Coat each fishcake in flour (tap off excess), then egg and finally the breadcrumb mixture. Put on a baking tray lined with baking parchment and chill for at least 30min.
5 Heat a thin layer of oil in a large frying pan over medium-high heat and fry the fishcakes for 3-4min per side (in batches if necessary), or until nicely golden. Drain on a plate lined with kitchen paper and keep warm while you fry the second batch.
6 Serve with lime wedges, and a green salad and tartare sauce, if you like.
PER SERVING 562cals, 31g protein, 27g fat (8g saturates), 47g carbs (7g total sugars), 5g fibre
FREEZE AHEAD Prepare fishcakes to end of step 4. Layer in a freezer-safe container between baking parchment and freeze for up to 1 month. To serve, defrost overnight in the fridge and complete recipe.
Desiccated coconut adds great flavour and crunch to the fishcake coating