Fishcakes with Homemade Chips and Pesto Mayo Dip
Delicious salmon fishcakes with heavenly creamy lemon centres, paired with homemade oven-baked chips, pesto mayo dip, and a fresh side salad.
Servings 4 servings
Equipment
- Oven
Ingredients
- 4 Salmon Fishcakes with a Cracking Lemon Centre
For the chips:
- 4 potatoes
- 1 tbsp rapeseed oil
- 1 tsp smoked paprika
- 1 tsp salt
- ¼ tsp ground black pepper
For the pesto mayo:
- 1 cup mayonnaise
- 2 tbsp pesto
For the salad:
- 2 cups mixed lettuce leaves
- 1 tsp olive oil
- 2 tsp lemon juice
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Preheat the oven to 200c. Pop the fishcakes on a baking tray, and bake for 25 minutes.
To make the chips:
- Preheat the oven to 220c.
- Wash and slice the potatoes lengthways into roughly 1-2cm thick sticks.
- You can peel the potatoes, or leave the skin on, the choice is yours.
- Rinse in a colander under cold water, or if you have time then soak in cold water for 10-15 minutes. Wash, and pat dry with kitchen towels.
- Spread out on a baking tray, drizzle with rapeseed oil, and season with salt, ground black pepper, and smoked paprika. Toss well to coat.
- Bake in the oven for 30 minutes or until crisp and golden flipping every 10 minutes.
- Sprinkle with sea salt flakes, and red pepper flakes and serve.
To make the pesto mayo:
- Mix mayo with pesto until very well combined.
To make the salad:
- Toss mixed lettuce leaves with a dash of olive oil, lemon juice, salt, and a grind of ground black pepper.