These will make for a swish starter as they’re served on a wasabi pea purée
This recipe will serve 6
250g mashed potatoes
125g raw potatoes, peeled, grated then squeezed dry in a clean tea towel
350g poached salmon, skin and bones removed
1 tablespoon of chopped coriander
Juice of 1 lime
1 teaspoon of salt
1 tbsp green Thai curry paste
100g of plain flour
2 eggs, beaten
100g of breadcrumbs, mixed with 100g polenta
For the wasabi pea purée
A dash of oil
2 shallots, chopped
1 clove of garlic, crushed
400g of peas
1 tablespoon of wasabi paste
200ml of vegetable stock
150g of crème fraîche
Mix the potatoes, salmon, coriander, lime, salt and curry paste together with a pinch of pepper, then shape into 100g patties and chill for 20 minutes.
Meanwhile make the pea purée. Gently fry the shallot and garlic for about 5 minutes until soft.
Add the peas, wasabi and stock, bring to the boil and cook for 3 minutes.
Blend until smooth with the crème fraîche.
To cook the fish cakes, roll the chilled patties in flour, egg, then polenta mix and shallow-fry in a heavy-bottomed pan for about 6 minutes, turning regularly.
Serve the fish cakes on top of the purée, garnished with lime wedges.