Medium
£6.50
Verified curry lover
- Pre-heat the oven to 190˚C. gas mark 5.
- Drizzle the salmon with a little oil then season, cover and bake for 15-20 minutes until cooked through. Let the fish cool, then flake the fish into pieces, you can use a fork to do this.
- While the salmon is cooking, cook the potatoes in boiling water for 15 minutes or until tender.
- Put the spinach in a sauté pan with 2 tbsp of water, cover and cook for 2-3 minutes until the spinach is wilted, drain well, cool and roughly chop the spinach.
- Drain the potatoes thoroughly and mash until smooth.
- In a large bowl, combine the mash potatoes, salmon, chopped spinach, lemon, salt and Shemin’s Seafood Curry Paste. Check the seasoning. Divide the mixture into 8 equal portions and shape into patties.
- Lightly coat the fishcake in flour, heat half the butter and 1tbsp of oil in a large frying pan, add the four fishcakes and cook for about 4 minutes on each side until golden brown. Heat the remaining butter and oil in the pan and cook the remaining fish cakes in the same way.
Tip: Potatoes varieties like Desiree, Estima, King Edward and Maris Piper have a fluffy, dry texture that makes them great for mashing or making chips.
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