220g Wild  Salmon

2Potatoes, peeled and cut into cubes

1Onion, chopped and fine (medium)

4tspNando‘s Hot Peri-Peri Sauce (or depending on heat tolerance substitute with Nando’s Mild, Extra Hot or Extra Extra Hot Peri-Peri Sauce)

1Egg

Breadcrumbs

Organic Butter, for frying   

Salt and Freshly Ground Pepper, add to taste

 

Preparation

Wild salmon into a large bowl and set aside.

Boil potatoes until soft. Drain and mash adding salt & pepper.

Add onion, egg, Nando‘s Hot Peri-Peri Sauce and enough breadcrumbs to absorb egg.

Add the salmon and mix very well to evenly distribute the fish. Form mixture into equal sized cakes.

Refrigerate for at least 30 minutes or until firm.

Heat butter in a heavy-based frying pan.

Add fish cakes and fry in batches until golden brown in colour, turning frequently.

Drain on paper towel. Serve with Perinaise as a dipping sauce.

TIP: Shaped fish cakes can be frozen successfully in an airtight container.

Defrost in the refrigerator, fry and serve.

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