Easy Sal­mon and Corn Fish Cakes

Super Food Ideas - - IN THIS ISSUE -

SERVES 4 PREP 20 MIN­UTES (PLUS STAND­ING) COOK 15 MIN­UTES

½ cup plain flour ½ cup self-rais­ing flour 1 tea­spoon mild curry pow­der 2 eggs ½ cup milk 125g can corn ker­nels, drained ½ zuc­chini, grated 210g can red sal­mon in spring­wa­ter, bones and skin re­moved, flaked 80g fresh ri­cotta, crum­bled ¼ cup finely chopped fresh chives Ex­tra vir­gin olive oil, for shal­low-fry­ing ¹⁄³ cup tartare sauce Salad (see note) and le­mon wedges, to serve

1 Sift flours and curry pow­der into a large bowl. Whisk eggs and milk in a medium jug. Grad­u­ally whisk egg mix­ture into flour to form a stiff bat­ter. Add corn, zuc­chini, sal­mon, ri­cotta and chives. Stir to com­bine. Sea­son with salt and pep­per. Stand for 10 min­utes. 2 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. 3 Serve fish cakes with tartare sauce, salad and le­mon wedges. NU­TRI­TION: (per serve) 2020kj; 27.1g fat; 6g sat fat; 21.2g pro­tein; 35.5g carbs; 4.6g fi­bre; 155mg chol; 463mg sodium.

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