Salmon fishcakes with corn salsa

Makes: 4 portions

Preparation time: 30 minutes

Cooking time: 30 minutes

• 2 x 210g tins pink salmon

• 230g baby potatoes, peeled

• 1 egg, beaten

• 30-45ml fresh coriander, chopped

• 15ml capers, chopped

• 30ml fresh lemon juice

• salt and freshly ground black pepper to taste

CORN SALSA

• 2 cups fresh corn kernels, cooked

• 1⁄2 red pepper, finely chopped

• 1⁄2 onion, finely chopped

• 2 large tomatoes, peeled, seeded, finely chopped

• 30ml fresh coriander

• 30ml fresh lemon juice

• few drops Tabasco sauce

• salt and freshly ground black pepper to taste

1 Drain and flake the salmon, then place in a mixing bowl.

2 Place the potatoes in a medium-sized pot. Add just enough boiling water to cover the potatoes and simmer, covered, for about 10 minutes (the potatoes won’t be cooked). Drain and cool. Grate the potatoes coarsely. Mix lightly with the salmon, then add the egg.

3 Add the coriander, capers and lemon juice and mix through. Season to taste.

4 Form patties by pressing firmly together. Refrigerate while you make the salsa.

5 Make the corn salsa Mix all the ingredients together.

6 Fry the fishcakes in heated oil until golden brown and cooked. Drain on paper towels and serve immediately with the salsa. Garnish with coriander.

WINE SUGGESTION No matter how fancy you try to make a fishcake, a cold beer remains the ideal drink to have it with – otherwise, go with your own taste.