Salmon fishcakes with warm cucumber sauce – Food & Home Magazine
Ingredients - Fishcakes - 200g salmon, finely diced - 5 ml (1 tsp) fresh chives, snipped - 45ml (3 tbsp) spring onions, chopped - 100g potatoes, boiled and
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Ingredients
- <h3>Fishcakes</h3>
- 200g salmon, finely diced
- 5 ml (1 tsp) fresh chives, snipped
- 45ml (3 tbsp) spring onions, chopped
- 100g potatoes, boiled and finely diced
- 60ml (¼ cup) peas, cooked
- 15ml (1 tbsp) lemon zest
- 30ml (2 tbsp) breadcrumbs
- 30ml (2 tbsp) sweet chilli sauce
- salt
- freshly ground black pepper
- oil, for frying
- <h3>Cucumber sauce</h3>
- 30ml (2 tbsp) butter
- 250ml (1 cup) cucumber, diced
- 30ml (2 tbsp) crème fraîche
- 5ml (1 tsp) lemon juice
- 250ml (1 cup) plain yoghurt
- 15ml (1 tbsp) fresh dill, chopped
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