Salmon Fishcakes with Sweet Potato Wedges and Lime and Mint Dipping Sauce
Updated: Aug 8, 2019
500g Floury potatoes, peeled and diced (2-3 medium sized)
500g Fresh salmon, skinned and flaked
3 Spring onions, chopped
3 Tbsp of Mayonnaise
2 Tsp of Dijon mustard
2 Tbsp of flat leaf parsley
1 Tbsp of capers, chopped
1 Lime (juiced)
Salt and pepper to taste
Olive oil for frying.
Heat the oven to 190 degrees C, 375 degrees F, Gas Mark 5
Put the potatoes in a pan of water and bring to the boil. Boil for 15 minutes or until soft. Drain well and mash.
Grease a sheet of foil with oil and put the salmon fillet in the centre. Season with salt and pepper and wrap in the foil to make a parcel.
Put on a baking tray and cook for 20 minutes or until just cooked through. Leave to cool and when cold, flake the fish into large pieces.