Fishcakes with Asian Cucumber Salad ⋆Anne's Kitchen

Ingredients

• 550g floury potatoes
• 400g salmon fillet
• 20g butter
• 2 tsp wasabi
• 1 tbsp lemon juice
• 1 ½ tsp fresh ginger, grated
• 1 tbsp chopped parsley
• 50g flour
• 2 small eggs, beaten
• 80g breadcrumbs
• 2 tbsp sunflower oil
• 30g butter for frying
• salt and pepper
• 6 tbsp mayonnaise
• 3 tsp wasabi or strong mustard
• 4 tsp chopped capers
• 1 large cucumber
• 2 shallots
• 1 ½ tbsp fresh ginger, grated
• 1 red chili
• 6 tbsp rice wine vinegar (or white wine vinegar)
• 3 tsp sugar
• 4 tbsp sunflower oil
• 4 tsp sesame oil
• 2 tsp soy sauce
• 2 tbsp chopped coriander leaves