Salmon Fishcakes

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Annabel Karmel


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250 g cooked potato (approx 250g potatoes peeled and cut into chunks)

2 tbsp mayonnaise

1 ½ tbsp sweet chilli sauce

1 tsp lemon juice

20 g sliced spring onion

35 g Cheddar cheese, grated

250 g raw salmon cut into small cubes

60 g fresh breadcrumbs or 15 g dried breadcrumbs

Salt and pepper(100g dried breadcrumbs for coating)

Sunflower oil for frying the fish cakes

3 tbsp Mayonnaise

2 tbsp Sweet Chilli Sauce

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