Thai-style salmon fishcakes with sweetcorn salsa

Thai-style salmon fishcakes with sweetcorn salsa

Delicate patties with a fresh chilli kick, served with a vibrant relish

, 17 August 2020

(35 votes)

Thai-style salmon fishcakes with sweetcorn salsa

  • 30 Mins

  • Serves: 4

Nutritional Info
Each 392 serving contains

  • Energy

    1509KJ

    361KCAL

    18%

  • Fat

    12.5g

    med

    18%

  • Saturates

    1.6g

    low

    8%

  • Sugars

    9.0g

    low

    10%

  • Salt

    1.33g

    med

    22%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100: 385kJ/92kcal.
Ingredients
  • 540g tin Asda New Potatoes in Water, drained
  • 2 x 170g tins Asda Skinless & Boneless Pink Salmon, drained
  • 2 spring onions, chopped
  • 1 red chilli, 1/2 chopped, 1/2 thinly sliced to garnish
  • 2 cloves garlic, chopped
  • Zest and juice 1 lime, plus extra wedges to serve
  • 25g coriander, roughly chopped, a few leaves reserved to garnish
  • 326g tin Asda Naturally Sweet Sweetcorn in water
  • 100g cherry tomatoes roughly chopped
  • 1 large red onion, finely chopped
  • 2tbsp rapeseed oil
Method

  • Add the potatoes to a pan of boiling water. Simmer for 7-8 mins until more tender. Drain. Mash; allow to cool.

  • Stir together the salmon, spring onions, chilli, garlic, lime zest and 1.2 the chopped coriander in a bowl. Add the mash and mix to combine.

  • Shape the mixture into 8 patties. Chill for 30 mins.

  • For the salsa, stir together the sweetcorn, tomatoes, onion, lime juice, 1tbsp of the oil, and the remaining coriander. Cover and chill.

  • Heat the remaining oil in a large frying pan and cook the patties in batches for 3-4 mins on each side.

  • Garnish with the sliced chilli and coriander leaves. Serve with the lime wedges and salsa on the side.