Salmon fishcakes with creamy tzatziki
Ingredients
- 2 x 150g fresh salmon fillets
- 500ml (2 cups) water
- sea salt and freshly ground black
- pepper, to taste
- 1 small potato, boiled, peeled
- and grated
- 30ml (2 tbsp) fresh dill, chopped
- a small handful of fresh coriander,
- chopped
- juice of 2 limes
- 1 chilli, seeded and chopped
- 1 garlic clove, grated
- 45ml (3 tbsp) olive or avocado oil
Tzatziki
- 250ml (1 cup) Greek yoghurt
- ½ small cucumber, grated and squeezed
- 30ml (2 tbsp) fresh mint, chopped
- sea salt and freshly ground black pepper, to taste
- cucumber, julienned, to serve
Instructions
1
Place the salmon fillets in a non-stick pan, cover with water and season. Bring to a simmer and cook until just ready, about 8 minutes.
2
Remove from the cooking liquid and flake into a large bowl.
3
Add the potato, dill, coriander, lime juice, chilli and garlic, and season. Mix well and shape into fishcakes. Cover
4
with plastic wrap and refrigerate for 10 minutes to chill.
5
Heat the oil in a non-stick frying pan over medium heat and fry the fishcakes in batches until golden, 2 – 3 minutes on each side. Drain on paper towel and set aside.
6
For the tzatziki, combine all of the ingredients in a bowl and season. Serve with the warm fishcakes and cucumber.
