Easy Salmon and Corn Fish Cakes
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.