As part of National Breast Cancer awareness month, Bill's cooking up a pink plate! A quick and simple salmon fishcake recipe, with a typical Bill twist!
Bill says: "I like to use ciabatta torn into quite large chunks for these fishcakes, injecting lots of flavour into them with plenty of ginger, green chilli and lemon. Serve with a fresh green salad or buttery spinach".
For the fishcakes
500g skinned salmon, diced
200g ciabatta, torn into bite size pieces
4 tbsp mayonaise
1 egg, beaten
1 green chilli, finely chopped
3 tbsp coriander, chopped
1 tsp finely grated ginger
4 spring onions, sliced
Freshly ground black pepper and sea salt
125ml vegetable oil
Buttery spinach or a green salad
Add the fish to a bowl with the breadcrumbs, mayonaise, egg, chilli, coriander, ginger and spring onions. Season well, mix together and form into 8 flat patties. Cover and refrigerate for 10 minutes.
Heat the oil in a frying pan over medium-high heat. Fry the fish cakes in batches for 1-2 minutes on each side until crisp. Keep warm until all the patties are cooked. Serve immediately with lemon wedges and buttery spinach or a green salad.