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Salmon & Chilli Fishcake Bites

These tiny bite-sized fishcakes, served with a yogurt and mint sauce are sure to delight your guests. You can make these up to the breadcrumb stage and chill for up to 12 hours before cooking. Perfect served as a starter with a little wedge of lemon, a few leafs and the herb dip. 
Makes 12-15

Cooking time: 8 minutes

2 poached and cooled salmon fillets
200g mashed potato cooled to room temperature
1 tbsp of mango chutney
1/2 tbsp chopped coriander
2 spring onions finely chopped
Salt and black pepper
150g panko breadcrumbs
1 egg, beaten
60g Greek yogurt
20ml sour cream
1 tbsp freshly chopped mint
2 tbsp freshly chopped basil
Zest of a lime

Start by mixing together the mango chutney, the whites of the sliced spring onions (reserve the green bits to garnish)  coriander and the mashed potato, break the salmon into large flakes and add to the bowl, season with salt and pepper then gently combine with a wooden spoon or clean hands. 

Shape into 12-15 bite sized fish cakes, cover and chill until firm.

Put the breadcrumbs and egg into 2 bowls. Dip the chilled fish cakes into the egg, then into the breadcrumbs. Heat the butter and oil in a very large pan. Fry the fish cakes for 2-3 minutes until golden and heated through.


In a small bowl stir together the yogurt, sour cream, herbs and lime zest, and serve alongside the fishcakes.