• Af511dc9e7b3e16e2e3b78419ccbf96a

Cajun Salmon And Prawn Fishcakes

A completely different type of fishcake, The salad evens out the sightly spicy tone perfectly.

Prep
Cook
Serves 2people
Ingredients
100
frozen salmon fillet (defrosted)
100
cooked prawns
250
potatoes
1/4
red chilli
1
lemon
40
stale bread
1/2
tbsp p cajun seasoning
olive oil
1
tbsp p plain flour
1/2
iceberg lettuce
1/2
cucumber
2
tomatoes
1
tbsp p red wine vinegar
2
tbsps olive oil
Directions
1.
Peel the potatoes and cut into chunks. Put into a pan of boiling water for 15 minutes, until cooked. Drain and leave to dry, then mash in a bowl.
2.
Roughly chop the prawns and salmon (removing skin if the salmon has it). Deseeded and finely chop the chilli and add it to the mash with the prawns, salmon and zest of 1/4 lemon. Mix well, divide into 4 pieces and shape into cake shapes.
3.
Whiz the bread, cajun seasoning and a splash of olive oil together to make breadcrumbs. Pour onto a plate. Mix the flour with 1 tbsp of water until it becomes a paste. Brush this paste onto each fishcake and them put them in the breadcrumbs and flip them over until the cakes are entirely coated.
4.
Place the cakes on an oiled baking tray and cover with clingfilm. Put in a fridge for 30 minutes.
5.
Meanwhile, preheat the oven to gas mark 6. Bake the fish cakes for 20 to 30 minutes until crisp and golden.
6.
Chop the lettuce, cucumber and tomatoes and toss together in a bowl. Dress with the vinegar and olive oil. Divide between two plates and put 2 fishcakes on each. Serve and enjoy!

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