asian fish cakes with chilli-may sauce

serves 8

Ingredients

500 g potato (peeled)
415 g canned pink salmon
1 tbs fresh curly parsley (chopped)
1 lemon rind (finely grated)
1 lemon juice
salt and pepper (*optional)
1 egg
3 tbs vegetable oil
1/2 cup gluten-free cornflour

Sweeit Chilli mayonaise 

125 ml mayonnaise
1 tbs sweet chilli sauce
1 tbs fresh coriander (chopped) 

Method 

1. Cut the potatoes into large chunks and boil or steam until tender.  
2. Drain and mash until smooth. Transfer to a large bowl to cool.  
3. Drain the salmon and remove any bones (thinking, “This is disgusting, it smells like cat food and there are bits of bone everywhere!”).
4. Add to the potatoes with the parsley, lemon rind and juice, egg, salt and pepper.
5. Mix well, divide mixture into eight portions, then use your hands to form the fish cakes.
6. Refrigerate for 30 minutes.
7. Heat the oil in a heavy-based saucepan over medium-high heat.
8. Dip each fish cake in the cornflour and add straight to the pan.
9. Cook (in batches) until both sides are golden brown.
10. To make the mayo, combine all ingredients in a small jug or bowl.Serve fish cakes with a dollop of mayonnaise and a side salad.