Simla Salmon Fishcakes

Name: Simla Salmon Fishcakes
Yield: Serves 4 As a Main
Ingredients: 2 eggs, lightly beaten; 50 g/2 oz/scant ½ cup plain/all-purpose flour; 120 g/4 oz/1¼ cups dried breadcrumbs; 2 large mild green chillies, finely chopped; grated zest and juice of 1 lemon; 1 tsp salt, or to taste; 50 g/2 oz/scant ½ cup plain/all-purpose flour; 1 small bunch of fresh coriander/cilantro, finely chopped, plus a few leaves to serve; 1 small bunch of fresh coriander/cilantro, finely chopped, plus a few leaves to serve; 3 tsp ground coriander; 3 tsp ground cumin; 1 large red onion, finely diced; a thumb-sized piece of fresh root ginger, peeled and grated; 2 x 200 g/7 oz cans salmon chunks, drained well; 75 g/2½ oz green beans, finely chopped; 800 g/1 lb 12 oz white floury potatoes, peeled and cut into large chunks; 1 tbsp butter; 4 tsp milk, or as needed; 1 tbsp vegetable oil, plus extra for shallow frying

Preparation info

Serves
4
As a Main

Difficulty
Easy

Appears in

Bold

By Nisha Katona

Published 2024

About

Classic fishcakes but extra. Mild green chillies lend their heat and green beans and coriander lend their fresh green bite to this family favourite. This makes eight generous fishcakes, which could serve four as a main course, or eight as a starter. Serve with a tangle of salad and some mayonnaise or yoghurt raita, with lemon wedges for squeezing.

Ingredients

Starter
Fish course
Pescatarian

Ingredients

Method