Nduja & Salmon Fish Cakes with Sun dried tomato pesto
PREP
45 minutes
TOTAL
1 hour 30 minutes
INGREDIENTS
For the fish cakes...
-
3
Jacket Potatoes (Peeled and diced into 2cm cubes)
-
2
Cooked Salmon fillets (skin removed)
-
2 Heaped tablespoon
Nduja Sausage
-
2 Heaped tablespoon
Butter
-
1 Heaped tablespoon
Fresh Chopped Parsley
-
30 ml
Lemon Juice
-
Salt & Pepper to taste
-
1
Egg
-
100 ml
Milk
-
100 g
Fresh white breadcrumbs (ideally a little stale)
For the Pesto...
- Add all ingredients aside from the oil to a food processor.
- Blitz for around a minute or until everything is broken down.
- Turn on the food processor and add the olive oil gradually until you reach a consistency that you like your pesto.
- Season with salt and pepper to taste and give one last whizz to mix through.
- Leave to one side until ready to use or refrigerate. Always serve at room temperature.
For the fish cake...
- Preheat the oven to 180℃
- Add the peeled and diced potatoes to a saucepan with heavily salted water.
- Put on a high heat and bring to the boil, once boiling cook for 10 minutes until the potatoes are tender.
- Drain the water and mash the potatoes.
- Add the cooked salmon (if not cooked bake at 190℃ for 10 minutes), butter, nduja, parsley and lemon, salt and pepper and mix until everything is mixed through.
- Pop in the fridge for 20 minutes to allow to cool.
- Divide into 4 equal portions and form into fish cake shapes.
- In a small bowl big enough to fit a fishcake in, mix the milk and egg together to create the egg wash.
- Add the breadcrumbs to a bowl big enough to fit a fishcake.
- Drop a fish cake in the egg wash mix and cover all over.
- Remove and drop into the breadcrumbs covering all over.
- Pop back in the egg wash, and then back into the bread crumbs.
- Pop on a parchment lined baking tray and repeat the process for each fish cake.
- In a large frying pan add a healthy glug of olive oil on a medium high heat.
- Once lightly smoking add the fish cakes (Give them a light squash down with a spatula when you add them to the pan) cook for 1-2 minutes a side to give them some colour. Then pop back on to the baking tray.
- Cook in the oven for 18 minutes or until nice and golden on the outside.
- Serve immediately and top with pesto.
- Enjoy!
Discover what else is on CooklyBookly