Lime Chilli Fish Cakes

The combination of creamy mash, salty salmon and tasty lime and chilli make these patties a fave.

The ingredient of Lime Chilli Fish Cakes

• 600g potatoes peeled chopped
• 20g butter
• 1 leek trimmed chopped
• 415g can greenseas pink salmon drained bones removed flaked
• 1 egg
• 1 tablespoon mccormick dried lime and chilli spice blend
• 1 lime rind finely grated juiced
• 1 cup 90g dried breadcrumbs
• 2 3 cup 80ml vegetable oil
• salad leaves to serve

The Instruction of lime chilli fish cakes

• cook the potatoes in a large saucepan of boiling water until tender drain and mash until smooth
• melt the butter in a large non stick frypan over a medium heat add the leek cook stirring for 5 minutes
• put the potatoes leek salmon egg lime and chilli blend rind and juice into a large bowl mix until well combined
• divide the mixture into 8 portions shape each portion into a patty place the breadcrumbs on a plate and press patties into the crumbs to coat
• wipe the frypan clean with some paper towel heat half of the oil over a medium high heat cook half of the patties for 3 minutes on each side or until golden transfer to a plate repeat serve warm with salad leaves

Nutritions of Lime Chilli Fish Cakes

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a