Featuring Egyptian Cashew Dukkah, Cranberry Orange Balsamic Vinegar, Butter Chicken Spice, and Seasoned Salt.
1kg/2lb white potatoes, peeled, chopped
400g/14oz salmon (canned or cooked)
3 spring onions, finely chopped
½ cup quinoa
¼ cup Egyptian Cashew Dukkah
2 tbsp Cranberry Orange Balsamic Vinegar
3 tsp Indian Butter Chicken Spice
1 tsp Seasoned Salt
Lemon wedges, tartar sauce, and salad greens to serve.
Place potatoes into a pot of boiling water, cover and boil until soft. Drain & mash.
If using fresh salmon, cook, flake with fork, and add to mashed potatoes. If using canned salmon, drain and add to mashed potatoes. Add spring onions, Cranberry Orange Balsamic, Butter Chicken Spice & Seasoned Salt. Mix well. Form into 4 large patties, cover and place into fridge to chill.
Remove from fridge, mix the quinoa and Egyptian Cashew Dukkah together on a plate. Carefully coat fishcakes with mix. Heat ghee, you will want to just cover the base of the frying pan, and carefully place each fish cake into pan. Cook on both sides, then place on paper towel to absorb excess oils. Serve with salad greens, lemon wedge and tartar sauce, if desired.
If wanting to make your own tartar sauce, while fishcakes are in fridge, mix ½ cup sour cream, 2 tbsp mayonnaise, 1 tbsp Creamy Dill Mix, ¼ cup finely chopped pickle, 1 tbsp chopped capers & 1 tbsp lemon juice. Allow to rest in fridge with fishcakes and serve when cooked.