Save with Jamie
By Jamie Oliver
1 hr 40 mins plus defrosting time
Not Too Tricky
serves 6
About the recipe
These Cajun fishcakes are super cute, crispy on the outside, soft in the middle and have just enough spice to get your tastebuds going. To complement them perfectly I’ve given you a zingy chopped salad, and the condiment of choice, strangely for me (Mr Rustic), is a quenelled teaspoon of horseradish, which works really, really well.
Save with Jamie, p238
Recipe From
Ingredients
200g frozen salmon fillets
200g frozen peeled cooked prawns
500g potatoes
1 fresh red chilli
2 lemons
75g ciabatta or stale bread
1 heaped tablespoon Cajun seasoning
olive oil
2 tablespoons plain flour
1 iceberg lettuce
1 cucumber
4 medium-sized ripe tomatoes
optional: 1⁄2 a bunch of fresh dill (15g) or 1 heaped teaspoon dried dill
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
6 teaspoons jarred grated horseradish
Method
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For the full recipe, head to page 238 of Save with Jamie.
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