Salmon Patties with a Sweet Mandarin Drizzle

These are a welcome variation on boring fishcakes. Dont' be tempted to use tinned fish, it won't taste the same. The drizzle sauce came about when I ran out of sweet chilli, but I think it tastes just as good. Mandarins remind me of my childhood when mum served them with cold Ambrosia custard. Well I liked it !

Preparation: 15 mins
Cooking: 10 mins

Tip: Let the mash cool before you make the patties and try not to mash the salmon into a pulp or you may as well use tinned which, in my opinion, don’t taste anywhere near as good. You can substitute the Salmon for Salmon Trout which is slightly cheaper.

Serves 4 as a starter or light lunch

Ingredients:

Patties
2 Salmon Fillets - Cooked & Cooled
2 Medium Potatoes - Cooked & Mashed
½ tsp Mixed Spice
½ tsp Turmeric
¼ tsp Crushed Root Ginger
1 Clove Garlic - Crushed
1 tsp Dried Chilli Flakes
½ Red Chilli - Seeds Removed & finely chopped
Juice ½ Lime
1 tbs Soy Sauce
Salt & Pepper

Coating
6oz Fresh Breadcrumbs [Stale bread works best]
1 Free Range Egg
Flour To coat
Oil for frying

Sweet Madarin Drizzle
½ tin Chopped Tomatoes
1 small tin of Mandarins In Syrup
2 tbs Red Wine Vinegar
1 tsp Soy Sauce
1 tsp Mixed Spice
½ tsp Pepper Sauce

Method:

Flake the salmon and remove any remaining bones, through into a bowl with all the other pattie ingredients. Ensuring your hands are damp to avoid stickiness, mould them into patties about the size of a small burger. Dip them first in the flour, then egg and finally the breadcrumbs.
Pre-heat the oil in a pan and gently fry until golden on both sides. Remember the salmon is already cooked so don’t overdo it.
For the sauce, gently bring all the ingredients to the boil in a saucepan and then simmer to reduce until the mandarins break down a little and the sauce thickens.

And Finally..
Well it’s not called drizzle for nothing. Drizzle the sauce over the patties and serve on a bed of rocket and spinach leaves as a starter or light lunch.

ENJOY !

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