April 11, 2013 by marksetchfield
Serves 10, prep time 45 minutes, cooking time 45 minutes
2 baking potatoes
2 large salmon fillets
2 ciabatta rolls
2 spring onions, chopped
Handful of chopped coriander
1 tbsp green Thai curry paste
1 tsp dried dill
Chef says: These are baked not fried, so they’re a little healthier, plus you can freeze them too! You can also switch the salmon for a white fish and add some prawns to the mix.
Wash and cube the potatoes, leaving the skin on, and boil them in hot, salted water. In a frying pan, add some oil and shallow-fry the salmon fillets. Season, and turn to cook evenly. Once they’re cooked, remove the fillets from the heat and allow to cool. In a food processor, blitz the ciabatta rolls until they resemble fine breadcrumbs. Mash the potatoes in a large bowl and add the chopped onion, coriander and the Thai curry paste. Now peel off the skin from the salmon fillets and gently fold into the potato, trying not to break up the fish. Divide the mix into 10 pieces. Roll each piece into a ball and then flatten into small patties. When you have rolled all the mix, place the patties in the fridge to cool for 30 minutes. Break the eggs into a bowl and whisk, then dip each of the patties into egg, then into the breadcrumbs. Place the patties on a baking tray and sprinkle with dried dill. Bake in the oven at 180 degrees celsius/gas mark 4 for 45 minutes, turning halfway through, until they are crispy golden brown. Now serve with sweet chilli sauce and some homemade fries.