Salmon & Basil Pesto Fishcakes

Name: Salmon & Basil Pesto Fishcakes
Prep time: THMS
Cook time: THMS
Ingredients: 2 potatoes, peeled and diced; 1 large salmon fillet, skinless; 2 tbsp. Sacla’ Organic Vegetarian Basil Pesto; 2 tbsp. plain flour; 1 egg, beaten; 75g dried breadcrumbs; Sunflower oil for frying; 4 tbsp. vegan mayonnaise; Salad to serve; 1 wedge lemon, to serve

This clever fishcake recipe saves time and washing up by steaming the salmon over the simmering potatoes. Add Sacla' Organic Vegetarian Basil Pesto for a fresh herbiness, and stir some through vegan mayonnaise for a simple but delicious dip.

Cook Time

50 mins

Serves

Ingredients

2 potatoes, peeled and diced
1 large salmon fillet, skinless
2 tbsp. Sacla’ Organic Vegetarian Basil Pesto
2 tbsp. plain flour
1 egg, beaten
75g dried breadcrumbs
Sunflower oil for frying
4 tbsp. vegan mayonnaise
Salad to serve
1 wedge lemon, to serve

How to make the recipe

Step 1

Tip the potatoes into a pan of boiling water and cook for 4 minutes

Step 2

Meanwhile, sit the salmon on a square of foil, season lightly and wrap to enclose

Step 3

Sit the salmon in a colander, position over the pan of simmering potatoes

Step 4

Cook for a further 8 minutes

Step 5

Take the salmon out of the foil, discarding any liquid and lightly flake the fish with a fork

Step 6

Drain the potatoes well and then mash

Step 7

Stir in salmon and 3 tbsp of Sacla‚Äô Pesto

Step 8

Using floured hands, shape into 4 even sized cakes

Step 9

Dip into the beaten egg and then breadcrumbs

Step 10

Heat the sunflower oil in a large non-stick frying pan

Step 11

Cook the fishcakes for 4 minutes on each side, taking care when turning

Step 12

Stir the remaining Sacla‚Äô Pesto into the mayonnaise to serve along with salad and lemon wedges