Fish Cakes with Tzatziki

Tags

Chilli, Coriander, Fish, Ginger, Lemon zest, Parsley, Salmon, Spring onions, Tzatziki

I’ve always loved fish cakes but had never tried to make them before, until I came across this recipe in Bill Granger’s Bill’s Basics. It’s a sort of jazzed-up version with a whole lot of fresh, zingy flavours. He recommended serving them with a sort of pared down dip which he described as a raita but I thought it seemes more like a tzatziki.

Tzatziki

250g yoghurt

1 lebanese cucumber (or half a normal one), peeled, deseeded and finely chopped

1 tbsp chopped mint

Juice of half a lime

Stir together all the ingredients and season with salt and pepper.

Fishcakes

300g potatoes

415g tin red salmon, drained

40g plain flour, plus extra for dusting

2 eggs

4 spring onions, finely chopped

3 tbsp chopped flat-leaf parsley

3 tbsp chopped coriander

2 small red chillies, deseeded and finely chopped

1 tspn grated fresh ginger

2 tbsp crème fraiche

160g fresh breadcrumbs

Zest of 1 lemon

Vegetable oil, for frying

Boil the potatoes in salted boiling water until cooked, and mash with a little butter.

Put in a bowl with salmon, flour, eggs, spring onions, parsley, coriander, chilli, ginger, lemon zest, creme fraiche and breadcrumbs and season with sea salt and grouund black pepper.