Our serving suggestion here is with spinach, one of our favourite superfoods! You never know, you might just be able to get the wee ones to eat their greens!
- 400g of mashed potato
- 1 packet of RR. Spin & Sons Kiln Roast Salmon
- 75g of diced chorizo sausage
- 2 spring onions, finely diced
- 1/2 tsp smoked sweet paprika
- flour for dusting
- 5 tbsp of low fat mayonnaise
- Half a garlic clove, crushed into a paste
- small pinch of saffron
- 1 tsp lemon juice
- 10g of breadcrumbs
- 250g baby spinach leaves
- knob of butter
To start, in a small bowl, marinade the saffron in 1 tbsp of boiling water. Leave in a cool place overnight to extract the maximum flavour and colour.
Crush the garlic into a paste and add to the mayonnaise. Blend in the saffron water and lemon juice. Leave to cool in a fridge.
To make the fishcakes. Mix the mashed potato, flaked fish, spring onion, breadcrumbs and chorizo together in a bowl to create a rough mix.
With a little flour on your hands, shape the mix into six fish cakes. If needed coat your hands with extra flour. Leave to chill in the fridge for 30 minutes.
To cook. Place a non-stick sauce pan on a medium heat and add a tbsp of olive oil. Cook the fishcakes for 5 minutes on either side until warm in the middle and golden brown.
Rinse and pat dry the spinach leaves. In a pan, melt a little butter and add the spinach leaves, cook on a low heat until wilted – about 1 minute.
Serve with the wilted spinach and saffron aioli on the side.