Salmon & Basil Pesto Fishcakes
On the table in 60mins
Serves 4
Ingredients
- 2 potatoes, peeled and diced
- 1 large salmon fillet, skinless
- 2 tbsp. Sacla’ Organic Classic Basil Pesto
- 2 tbsp. plain flour
- 1 egg, beaten
- 75g dried breadcrumbs
- Sunflower oil for frying
- 4 tbsp. Sacla' Vegan Mayonnaise
- Salad to serve
- 1 wedge lemon, to serve
Method
- Tip the potatoes into a pan of boiling water and cook for 4 minutes
- Meanwhile, sit the salmon on a square of foil, season lightly and wrap to enclose
- Sit the salmon in a colander, position over the pan of simmering potatoes
- Cook for a further 8 minutes
- Take the salmon out of the foil, discarding any liquid and lightly flake the fish with a fork
- Drain the potatoes well and then mash
- Stir in salmon and 3 tbsp of Sacla’ Pesto
- Using floured hands, shape into 4 even sized cakes
- Dip into the beaten egg and then breadcrumbs
- Heat the sunflower oil in a large non-stick frying pan
- Cook the fishcakes for 4 minutes on each side, taking care when turning
- Stir the remaining Sacla’ Pesto into the mayonnaise to serve along with salad and lemon wedges
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