recipes
Salmon and sweet corn fish cakes, Asian coleslaw with peanut dressing and sweet chilli sauce
Serves:
2019-03-14
Ingredients
For the fish cakes
- 2 potatoes peeled, chopped
- 2 salmon steaks, chopped
- 1 can sweet corn
- 1 shallot finely chopped
- 1 red chilli
- Zest of lime
- 1 egg
- Bread crumbs
Asian coleslaw
- Red cabbage
- White cabbage
- 1 carrot
- 1 cucumber
- 1 bell pepper
- Spring onions
- Handful salted peanuts
For the peanut dressing
- 2 tbsp honey (3 Leaves)
- 2 tbsp vinegar
- 2 tbsp vegetable oil
- ½ tsp sesame oil
- 1 tbsp peanut butter
- Fresh grated ginger
- 1 tbsp soy sauce
For the sweet chilli sauce
- 1 cup sugar
- 1 cup water
- 1 cup rice vinegar
- ½ tsp grated ginger
- ½ tsp minced garlic
- 1 spoon ketchup
- 2 fresh chilli chopped
Method
Sweet chilli sauce; boil water, sugar, rice vinegar, grated ginger, garlic and ketchup until thick and syrupy. Shred the cabbages, carrot, cucumber, spring onions and bell pepper, mix in coriander leaves and peanuts. Whisk together the honey, vinegar, vegetable oil, peanut butter, ginger and soy sauce.
Fish cakes: Boil potatoes and crush in a bowl with a fork, mix in the salmon, chopped shallot, coriander, sweet corn and chilli. Roll into patties and press on bread crumbs. Grill or fry as desired.
Intellectual property. All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.