Salmon, Prawn, Dill & Potato Fish Cakes
with Zesty Cream Cheese & Radish Salad
- Fish
- Milk
- Gluten
- Wheat
- Sesame
- Crustaceans
- Eggs
- May contain traces of allergens
- Crustaceans
- Molluscs
- Soy
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
- Wheat
Golden, pan-fried and packed with fresh dill, these salmon, prawns and potato fish cakes are a crispy-edged delight. Swipe them through a zesty cream cheese spread for a hit of tang, then balance the bite with a fresh, crunchy radish salad. It’s a sophisticated spin on a cafe-style brunch that works just as well for a light, elegant dinner.
Ingredients
2
Potato
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs.)
1
Red Radish
1 packet
Dill
1
Lemon
1 packet
Cream Cheese
(Contains: Milk)
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy.)
1 packet
Mixed Salad Leaves
½ sachet
Everything Garnish
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
190 g
Peeled Prawns
(Contains: Crustaceans)
Not included in your delivery
2 tbs
olive oil
1 piece
egg
(Contains: Eggs)
¼ tsp
salt
1 tbs
flour
(Contains: Gluten May be present: Wheat.)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling
water, then add a generous pinch of salt.
• Peel potato and cut into large chunks.
• Cook potato in the boiling water over high heat until
easily pierced with a fork, 12-15 minutes. Drain and
return to the pan.
• Season generously with salt. Mash until smooth and
allow to cool slightly.
TIP: Save time and get more fibre by leaving the potato
unpeeled.
- Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Pat salmon dry with paper towel and season both sides.
- When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a large bowl, allow to cool slightly and flake into bite-sized chunks, discarding the skin.
- Return frying pan to medium-high heat with a drizzle of olive oil. Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a chopping board, then roughly chop.
- While the salmon is cooking, thinly slice red radish.
- Roughly chop dill (including stalk!).
- Zest lemon to get a pinch, then slice into wedges.
- In a small bowl, combine cream cheese, lemon zest and a good squeeze of lemon juice. Season and set aside.
• To the bowl with flaked salmon, add mashed
potato, chopped prawns, dill, the egg, salt and plain flour.
• Using damp hands, shape mixture into 2cm-thick
fish cakes (3 per person).
• Evenly spread fine breadcrumbs on a large
plate. Carefully press salmon fish cakes into
breadcrumbs, turning to coat.
• Return frying pan to high heat with enough olive
oil to coat the base. When oil is hot, cook fish cakes
until golden, 2-3 minutes each side.
• Transfer to a paper-towel-lined plate.
TIP: If your pan is getting crowded, cook in batches for
the best results!
TIP: Add extra oil if needed to ensure the fish cakes don’t
stick to the bottom of the pan.
• In a second large bowl, combine mixed salad leaves, radish, a drizzle of olive oil and a squeeze of lemon juice. Season to taste.
• Spread base of serving plates with zesty cream cheese, then top with salmon, prawn, dill and potato fish cakes.
• Sprinkle over everything garnish (see ingredients) and serve with radish salad and remaining lemon wedges. Enjoy!
