I haven't had fishcakes in ages and, as I was home alone this evening, I thought I'd try my hand at making some. After umm-ing and ahh-ing over whether to stick to something traditional or be a little more experimental, I settled on a Thai-themed spicy salmon fishcake. I'm pleased to say the results were incredibly tasty and I even have some leftovers to put in the freezer for another day. This recipe made 8 fishcakes which should serve 4 (unless they're super hungry).
Peel and cube 1 large sweet potato (around 650g) and boil until soft. While the potato chunks are boiling, grate 1 courgette and 4cm piece of ginger, slice 1 red chilli (you can reduce this depending on how spicy you like things). Gently fry the courgette, giner and chilli in a little oil until cooked through. Put around 200ml of you favourite lactose free milk into a small saucepan and bring to the boil before adding about 250g salmon, cook for 7 or 8 minutes then drain and flake into small pieces. Drain and mash the sweet potatoes and stir in the courgette and fish. Add in 3 sliced spring onions and 7 tbsp breadcrumbs and mix well. If the mixture still looks wet then add another tablespoon or two of breadcrumbs. Leave the mixture to cool until you can shape it into 8 patties. As you roll and flatten each fishcake, coat in flour and leave to chill for around 30 minutes. Gently fry in a small amount of vegetable oil for 4-5 minutes on each side. We served with sweet chilli mayonnaise and salad.