Yumi’s Roast Capsicum, Cashew and Salmon Fishcakes

 Endless Possibilities with Yumi’s Red Capsicum & Roasted Cashews

Makes 6


2 cups cooled mashed potato (from about 5 large potatoes)
1 tub Yumi’s Red Capsicum and Roasted Cashew dip
415g tin pink salmon, drained, bones removed
½ cup basil leaves, chopped
Fine zest of 1 lemon
Sea salt and freshly cracked black pepper
1 cup plain flour, seasoned with salt and pepper
2 eggs, lightly whisked with a splash of water
1 ½ cups dried breadcrumbs
1 cup grapeseed/rice bran oil
Yumi’s Aioli, to serve
Lemon wedges, to serve


      1. Combine mashed potato, Yumi’s Roast Capsicum and Cashew dip, salmon, basil and lemon zest in a bowl. Season and mix lightly until just combined.
      1. Divide mixture into 6 equal sized portions. Shape into a ball then gently flatten to a patty. Coat each patty in flour, dusting off any excess. Dip into egg mixture then coat in breadcrumbs. Repeat with remaining patties then refrigerate for 20 mins.
      1. When ready to serve, heat oil in a large, deep frypan over medium heat. Cook fishcakes, in batches of 3 at a time, for 3-4 mins each side until golden and heated through. Drain on paper towel.
      1. Serve immediately with Yumi’s Aioli and lemon wedges.

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