Yumi’s Roast Capsicum, Cashew and Salmon Fishcakes

Endless Possibilities with Yumi’s Red Capsicum & Roasted Cashews
Makes 6
Ingredients
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 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
Method
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- 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.
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- 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.
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- 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.
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- Serve immediately with Yumi’s Aioli and lemon wedges.
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