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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.
Course
Main Course
Cuisine
British
Prep Time
10
minutes
Cook Time
30
minutes
Total Time
40
minutes
Servings
4
servings
Author
Diana
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.