With so many variations of the simple fish or crab recipe, it’s best to try as many as possible.
- 500g potatoes, unpeeled and boiled until tender
- 6 tbsp veg oil
- 1 tsp Dijon mustard
- 1 tsp curry paste (I used green Thai but tikka masala will probably work best)
- 1 onion, finely chopped
- 1 red chilli, finely chopped
- 1 tsp grated ginger
- Zest of half a lemon
- 1 egg, beaten
- 300g salmon fillet
- 150ml milk
- 3 tbsp plain flour
- 2 eggs, beaten
- 100g white breadcrumbs
- 2 tbsp mango chutney
- Juice of 1 lime
Mash the boiled potatoes. Heat 2 tbsp of the oil in a pan and fry the onion, half the curry paste, mustard, chilli and ginger for 5 minutes. Add the onion mixture to the mash with the zest and egg, and stir well.
Put the salmon in another pan with the remaining curry paste and milk. Put a lid on and simmer for 4 minutes. Turn off the heat and leave to cook for a further 10 minutes. Cool and break into flakes. Add to the mash.
Shape the mixture into six patties and then coat in flour, egg and then the breadcrumbs. Transfer to a tray lined with baking paper and chill for 30 minutes.
Heat the remaining oil in a pan and cook the cakes for eight minutes on each side. Combine all the sauce ingredients in a pot and serve with the fish cakes.