Hot-Smoked Salmon Fishcakes with Mango Salsa

Flavorful salmon fishcakes blended with sweetcorn and herbs, pan-fried and served alongside a spicy, zesty fresh mango salsa.

Healthy Quick Seafood Salmon High Protein

Estimated Nutrition

Calories

782.4

kcal / serving

782.4 kcal total

Carbs

65.2g

per serving

65.2 g total

Fat

42.8g

per serving

42.8 g total

Protein

36.5g

per serving

36.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Soy Sauce

Dairy

piece

Egg

free-range

Fruits

0.5

piece

Mango

peeled, stone removed and cut into cubes

piece

Lime

juice only

GrainsCereals

Breadcrumb

white

NutsSeeds

0.5

tbsp

Chili Flakes

dried

tbsp

Coriander

fresh, chopped

tsp

Coriander

fresh, chopped

tbsp

Chive

chopped

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

for salsa

tbsp

Olive Oil

for frying

Other

tbsp

Honey

Seafood

100

Salmon

hot-smoked

Vegetables

Sweetcorn

tinned

Method

Combine all mango salsa ingredients in a large bowl and mix well.

Season salsa with salt and pepper and transfer to a serving bowl.

Heat olive oil in a medium frying pan over a medium heat.

Blend fishcake ingredients in a food processor until combined.

Spoon three rounds of the salmon mixture into the pan.

Fry fishcakes for two minutes on each side until golden and cooked through.

Serve fishcakes on a warm plate with the salsa.