spicy salmon and tuna fishcakes

Name: spicy salmon and tuna fishcakes
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 500 grams Breadcrumbs; 2 eggs; 1 Tuna filler; 1 Salmon fillet; 3 Potatoes peeled; 1 pinch Pepper; 1 pinch Chilli powder; 1 tsp butter; 1 dash milk

adrianmark.boardman @cook_3031517

Málaga, Spain

wella

adrianmark.boardman @cook_3031517

Málaga, Spain

wella

Saved

Ingredients

20 mins

2 servings

500 gramsBreadcrumbs
2eggs
Fish
1Tuna filler
1Salmon fillet
3Potatoes peeled
1 pinchPepper
1 pinchChilli powder
1 tspbutter
1 dashmilk

Saved

Steps

20 mins

1

boil potatoes
2

cook fish in a lightly oiled pan, drain all liquid
3

mash potatoes using milk and butter, whisk the mash with a fork or whisk until light and fluffy
4

allow mash and fish to cool. Stir or whisk into the mash the fish. breaking chunks up so the mixture is smooth
5

make cakes by taiking a section on the mixture and rolling and flattening. repeat until no mixture remains. place cakes in fridge for 20 minutes
6

Once cakes have chilled crack eggs into a bowl and whisk. On a seperate plat pour out 1/2 breadcrumbs
7

dip 1 cake in the egg and cover. place in the breadcrumbs. repeat until all cakes are done. Pour remaining beeadcrumbs over
8

heat a large heavy bottomed pan with some oil,
9

place each cake in the pan and cook for 5 - 8 minutes each side
10

serve with salad and sweet chilli dip and white wine