Phil Vickery's salmon fishcakes
Phil’s making his Summer Salmon Fishcakes which are easy on the wallet and the waistline. His ginger, soy and sesame flavour fishcakes served with a tangy tomato salad will have you starting the week feeling healthy and refreshed, coming in at less than £1 a portion.
Phil Vickery’s Salmon Fishcakes
Serves: 4
Ingredients
400g frozen salmon, free of skin or bone, defrosted and dried on kitchen paper 1 medium egg white1 tbsp mayo1 level tbsp fresh grated ginger1 tbsp dark soy sauce1 tsp toasted sesame oil40g fresh breadcrumbsCornflour, to dust Salt and black pepper
For the mayo: 6-8 tbsp mayonnaise 2-3 tsp wasabi 4-6 tbsp chives, finely chopped
For the tomato and onion salad: 2 tbsp vinegar of choice (Phil recommends Sherry vinegar) 1 heaped tsp Dijon mustard4 tbsp sunflower oil 1 tbsp extra virgin olive oil (optional)Salt and black pepper Sugar 4 large ripe plum or vine tomatoes, at room temperature, sliced horizontally (not too thin)5 spring onions, very finely sliced on the diagonal 50g fresh rocket
Method
1. Chop the salmon really finely with a sharp knife, then chill.
2. Once chilled, mix with the rest of the ingredients and season well with salt and pepper.
3. Add the breadcrumbs to the salmon and mix really well, then chill again. The texture will change after a few minutes as the dried crumbs will reconstitute.
4. Whilst the salmon chills, make the tomato salad: place the vinegar, mustard, a pinch of salt, pepper and sugar into a bowl. Whisk in the oil and adjust the seasoning if needed. Layer the tomato slices with red onion slices, and rocket if using, and spoon over the dressing. Leave for 15 minutes, or whilst the fishcakes cook.
5. Mould into 4 even fishcakes, and press slightly. Dust with cornflour.
6. Mix all the ingredients for the mayo together until well combined.
7. Heat the oil in a non-stick frying pan and add the patties.
8. Gently cook for 2-3 minutes then flip over and cook for a further 2 minutes.
9. Remove and cover with foil loosely and leave for 2-3 minutes. Do not overcook, as they need to be slightly undercooked in the middle.
10. Serve with the wasabi mayo, the tomato and onion salad and potatoes of choice.