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Serves 2

20 min

Surprisingly quick to put together, these salmon patties are perfect for a light mid-week supper. And we reckon they’d go down very well as a starter at a dinner party too.


Centra Lime
1 piece 2 wedges and juice
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Centra Olive Oil
1 tsp
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Centra Spring Onion
2 piece finely chopped
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0.5 tsp
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3 piece cut into small cubes
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1 tsp
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Sweet Chilli Sauce
1 piece to serve
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Thai Red Curry Paste
2 tsp
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Tinned Wild Salmon
1 piece 213g can
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Start by boiling the potatoes in a saucepan of water for five minutes until soft.

Meanwhile, drain the salmon and put into a large bowl. With your fingers, go through the salmon to remove any bones. There won't be many but it's better to be safe and remove them.

Now add the chopped spring onion and the Thai red curry paste. Mix well. Add the lime juice and mix again.

Drain the potatoes. Mash them until smooth and add to the fish mixture. Add the salt and pepper and stir everything together. Now mould the mixture into fishcake patties, making sure they're not too thick in size.

Heat the olive oil in a non-stick frying pan. Fry the fishcakes for 4 to 5 minutes on each side, until golden brown.

Serve with the sweet chilli sauce and lime wedges on the side. They're mouthwateringly good.

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