Recipe of the Month September 2017 - Life's Kitchen
Chilli, Salmon Crab Cakes with Chive Crème Fraiche
Great as a light lunch or starter for a dinner party
Provided by Emlyn Sexon, Life’s Kitchen Company Head Chef
- 100g stale wholemeal bread
- 200g fresh white Crab meat
- 300g cooked potatoes, (mashed without milk and butter)
- Coriander (chopped)
- 1 x Red Chilli finely chopped
- Chives, (chopped)
- 1 x Lime, Zest and Juice
- 300g cooked Salmon Fillet
- 1 x Lime cut into quarters
- 2 eggs, beaten
- 100g Plain Flour
- 3-4 tbsp vegetable oil or olive oil
- Freshly ground salt and black pepper
- 1 x Small Tub Crème Fraiche
- Mixed salad
Preheat the oven to 160°C. Cut the bread into small squares and place on a baking tray. Put in the oven for 15 minutes until dried out. Tip into a food processor and whiz to make crumbs.
Bring a pot of water to the boil with the lemon juice and some seasoning, Reduce to simmering, and then Poach the Salmon for 12 minutes until cooked.
Roughly mix the salmon and Crab with the potato, so it still has coarse textured flakes and is not a homogenous purée. Mix in the coriander, Lime zest/juice, chilli and season to taste with salt and freshly ground black pepper.
Shape the mixture into eight flat cakes, about 2cm thick. Place them on a large plate and cover with cling film. Leave in the fridge for an hour or two to firm up, or longer if convenient.
Tip the beaten eggs onto a large flat plate, and spread the dried breadcrumbs on another, and flour onto another, Dip the fishcakes first into the flour, turning to coat both sides, then into the egg mix coating all of the cake, then finally in the breadcrumbs making sure the sides are well crumbed too. Place the coated cakes on a large plate.
Heat a shallow film of oil in a large frying pan over medium heat. Add the fishcakes, in batches if necessary, and fry for 4 minutes or so on each side until golden brown. Drain on paper towel.
Serve with a dollop of Crème Fraiche mixed with the chopped chives, quarter of lime and mixed leaves. Enjoy!