Lime and Coriander Fish Cakes
Ingredients
- 500 g floury potatoes, peeled and cut into 4cm chunks
- 250 g salmon fillets
- 200 g cooked and peeled king prawns, roughly chopped
- 2 spring onions, finely sliced
- Small handful coriander, roughly chopped
- 2 tbsp. sweet chilli sauce
- Finely grated zest 2 limes and juice of 1
- 75 g dried breadcrumbs
- 40 g desiccated coconut
- 25 g plain flour
- 2 medium eggs, beaten
- Vegetable oil, to fry
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