Lime & chilli fish cakes
Discover the perfect balance of zest and spice with our Lime & Chilli Fish Cakes! Made with fresh salmon, creamy potatoes, and a kick of lime and spices, these fish cakes are crispy on the outside, tender on the inside, and bursting with flavor. Ideal for a delicious weeknight dinner or an impressive appetizer.
- 07 Mar 2024
- Cook time 30 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
Fish cakes are a delightful and versatile dish that combines flaky, succulent fish with a medley of complementary ingredients. These Lime & Chilli Fish Cakes take it a step further with a tangy zing of lime and the subtle heat of chilli, making them an exciting addition to any meal. Perfect for a light lunch, an appetizer, or even a main course, these fish cakes are sure to impress.
Ingredients:
Instructions:
- Peel and chop the potatoes into even-sized chunks.
- Place the potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Drain the potatoes well and return them to the pot. Add the butter and mash the potatoes until smooth. Set aside to cool slightly.
- While the potatoes are cooking, chop the leek finely. Make sure to rinse the leek thoroughly under cold water to remove any dirt.
- In a small pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped leek and sauté until soft, about 5 minutes. Set aside.
- In a medium pan, add a little water and bring to a gentle simmer. Place the salmon in the pan, cover, and poach for about 8-10 minutes or until the salmon is opaque and flakes easily with a fork.
- Remove the salmon from the pan, let it cool slightly, and then flake the salmon into small pieces with a fork. Be sure to remove any bones.
- In a large bowl, combine the mashed potatoes, sautéed leek, flaked salmon, egg, spice mix, and lime zest. Mix well until all the ingredients are evenly distributed.
- Divide the mixture into equal portions and shape each portion into a patty, about 2.6 inches (6.5 cm) in diameter and 1-inch (2.5 cm) thick. You should get around 8-10 fish cakes, depending on the size.
- Pour the bread crumbs onto a plate. Carefully coat each fish cake in the bread crumbs, pressing lightly to ensure the crumbs adhere.
- In a large frying pan, heat the remaining olive oil (about 2/3 cup) over medium heat.
- Once the oil is hot, add the fish cakes. Cook them in batches, being careful not to overcrowd the pan. Fry each fish cake for about 3-4 minutes on each side, or until golden brown and crispy.
- Place the cooked fish cakes on a plate lined with paper towels to absorb any excess oil.
- Serve the Lime & Chilli Fish Cakes hot, with a wedge of lime on the side and your choice of dipping sauce or salad. Enjoy!
Tips:
- Ensure that the potatoes are thoroughly cooked and mashed smoothly to avoid any lumps in the fish cakes.
- Finely chop the leek to ensure that it cooks evenly and blends well with the other ingredients.
- Pat the salmon dry with a paper towel before cooking to ensure it sears properly and does not become overly moist.
- Let the mixture chill in the refrigerator for at least 30 minutes before forming into cakes. This will help them hold their shape better during cooking.
- To achieve an even golden-brown crust, make sure the oil is hot before adding the fish cakes to the pan.
- Consider adding fresh parsley or cilantro to the mixture for a burst of freshness.
- Taste the mixture before forming the cakes and adjust the seasoning if needed, as this will ensure balanced flavors.
Lime & Chilli Fish Cakes are a flavorful and satisfying dish that brings together the best of tangy, zesty, and spicy flavors. By following these simple steps and tips, you'll be able to create a delicious meal that will impress family and friends alike. Serve these fish cakes with a fresh salad, a dollop of tartar sauce, or a wedge of lime for an extra burst of freshness. Enjoy your culinary creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 390 grams |
| Energy | |
| Calories 420kcal | 17% |
| Protein | |
| Protein 33g | 21% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 5g | 13% |
| Sugar 4.49g | 4% |
| Fat | |
| Fat 50g | 59% |
| Saturated 9g | 30% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 180mg | 32% |
| Vitamin B1 0.47mg | 39% |
| Vitamin B2 0.32mg | 25% |
| Vitamin B3 12mg | 77% |
| Vitamin B6 1.28mg | 75% |
| Vitamin B9 90ug | 22% |
| Vitamin B12 4.91ug | 204% |
| Vitamin C 36mg | 40% |
| Vitamin E 1.04mg | 7% |
| Vitamin K 27ug | 22% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.35mg | 0% |
| Iron, Fe 3.91mg | 36% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 460mg | 37% |
| Potassium, K 1200mg | 35% |
| Selenium, Se 45ug | 84% |
| Sodium, Na 280mg | 19% |
| Zinc, Zn 1.43mg | 13% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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