Salmon & broad bean fish cakes with lemon mayo
serves
4
These smoked salmon fish cakes make for a perfect bite-sized brunch. Leftover smoked salmon pairs perfectly with our preserved lemon mayo.
Ingredients (13)
- 300g small potatoes, cut into 3cm pieces
- 2 cups (300g) frozen podded broad beans, blanched, refreshed
- 1 cup (70g) fresh breadcrumbs
- 1 cup loosely packed Thai basil leaves, finely chopped
- Zest of 1 lemon, plus lemon wedges to serve
- 1 egg, lightly beaten
- 1 garlic clove, crushed
- 1 tbs plain flour, plus extra to dust
- 1/2 tsp chilli flakes
- 300g smoked salmon, flaked
Preserved lemon mayo (makes approx 170g)
- 1/2 cup (150g) mayonnaise
- 1 preserved lemon quarter, finely chopped
- 2 tbs Thai basil leaves, finely chopped
Method
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1.Place potato in a saucepan of cold salted water over high heat. Bring to the boil and cook for 20-25 minutes until potato is very tender. Drain and cool, then roughly mash. Place in a bowl and add the broad beans, breadcrumbs, basil, lemon zest, egg, garlic, flour and chili flakes and mix to combine. Fold in the salmon, then season. Shape fish cake mixture into 85-90g patties and chill in the fridge for 30 minutes, or if you’re pressed for time, place in the freezer for 10 minutes.
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2.When ready to cook, dust both sides of fish cakes in flour, shaking off excess. Heat 5mm oil in a large frypan over mediumhigh heat and fry fish cakes for 2-3 minutes on each side until golden. Transfer to paper towel to drain.
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3.For the preserved lemon mayo, combine mayonnaise, preserved lemon and thai basil in a bowl. Season. Serve with fish cakes and lemon wedge.
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