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Thai Salmon Fish Cakes

225 g (8 oz) mashed potato
200 g (7 oz) tin salmon, drained, bones and skin removed and flaked
2 tsp lemon juice
1/4 tsp Schwartz Garlic Granules
1 tbs Schwartz Coriander Leaf
1/2 tsp Schwartz Ginger Ground
large pinch Schwartz Cayenne Pepper
15 g (1/2 oz) creamed coconut, dissolved in 2 tbs boiling water
Salt
Schwartz Coarse Ground Black Pepper
1 medium egg, beaten
75 g (3 oz) fresh breadcrumbs
3 tbs oil

Mix together the mashed potato, salmon, lemon juice, Garlic Granules, Coriander Leaf, Ginger, Cayenne Pepper, creamed coconut, salt and Pepper. Form the mixture into eight cakes. Dip in beaten egg and then breadcrumbs. Grill until brown and crispy.

Makes 4 servings.

Many thanks to Schwartz for letting us use this recipe.