Lime & chilli fish cakes
These Lime & Chilli Fish Cakes blend salmon, tender potatoes, and leeks with zesty lime and a hint of chilli for a flavourful dish. Perfect for a light meal or appetizer, they are pan-fried until golden and crispy.
Cook time 30 min
Prep time 20 min
Ingredients:
3 potatoes1 tbsp butter
1 leek
1 lb salmon
1 egg
1 tbsp spice mix
1 tbsp lime zest
1 cup bread crumbs
2/3 cup olive oil
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.
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!
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!
Lime & chilli fish cakes FAQ:
The entire process takes about 40-50 minutes. This includes 15-20 minutes for the potatoes, 5-10 minutes for sautéing the leek, and 8-10 minutes for poaching the salmon, plus about 20 minutes for forming and frying the fish cakes.
For safety and best texture, the internal temperature of the fish cakes should reach at least 145°F (63°C), indicating that the salmon is fully cooked and safe to eat.
Yes, you can prepare the fish cakes ahead of time. Store uncooked fish cakes in the refrigerator for up to 24 hours or freeze them for up to 2 months. Cooked fish cakes can be stored in the refrigerator for 3-4 days.
You can substitute salmon with other flaky fish like cod, haddock, or tilapia. For a vegetarian option, consider using canned chickpeas or mashed white beans mixed with similar seasonings.
The fish cakes are ready to flip when they are golden brown on the bottom and easily release from the pan. If they stick, give them another minute before attempting to turn.
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.
Nutrition per serving
4 ServingsCalories 420kcal
Protein 33g
Carbohydrates 50g
Fiber 5g
Sugar 4.49g
Fat 50g
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