Sunday, May 11, 2014
Quick dinner idea: salmon cakes with mango
This was a great little dinner - we served it with rice but that was unnecessary, just a salad would be nicer. I ended up mostly eating mangoes marinated in lime juice with a little bit of zest - delicious, that. I also made a yogurt with some sweet chili sauce - also went down very well.
So, for the salmon cakes. Peel and cut 500 g of potatoes into large cubes. Cook in salted, boiling water for about 15 minutes or until completely soft. At the same time, take 400 g salmon fillets and rub with a little olive oil. Place in a tightly sealed foil package on top of the potatoes and let it steam until cooked through. Drain the potatoes and mash directly in the saucepan. Flake in the salmon. Add the zest of one lemon and two tbsp flour. Some salt and pepper. If it's very dry, add an egg - I didn't feel the need though.
Shape flattened balls. Dip each side in flour, and place in the fridge for an hour to set up. When ready to eat, cook them in olive oil for a few minutes on each side. Since the ingredients are already cooked, they just need to be crispy on the outside and hot throughout.