Wild Salmon & Spicy Lime Cakes
Ingredients:
1 potato, peeled
213g tin salmon, drained
2 eggs, lightly beaten
1/4 cup finely chopped red onion
2 tbsp. finely chopped indian lime pickle
1 cup panko bread crumbs
2 tbsp. vegetable oil
1/4 cup plain yogurt
2 tbsp. chopped cilantro
Directions:
Boil a small pot of water. Add potato & cook until tender; 10 mins.
Drain & mash well in a medium bowl. Add salmon (including bones & skin) to potato & mash with a fork. Stir in eggs, onion & lime pickle. Season with fresh pepper. Form into 6 patties (mixture will be moist).
Pour panko into a deep dish. Coat patties with panko crumbs. Heat a large non-stick frying pan over med-high. Add 1 tbsp. oil, then half of salmon cakes. Reduce heat to medium. Cook until golden, 2 to 3 mins. per side. Repeat with remaining oil & salmon cakes. Stir yogurt with cilantro in a small bowl. Serve with salmon cakes.