Ottolenghi's Salmon and Potato Fishcakes

delicious.com.au

Vanessafrida

750g desiree potatoes, peeled, cut into 3cm chunks

¼ cup (60ml) olive oil

2 tbs Thai basil, finely chopped, plus 12 leaves, picked

10g dried wakame seaweed (from Asian food shops), roughly broken up

1 tsp ginger, peeled, minced

2 to 3 long green shallots, finely chopped

½ garlic clove, crushed

2 limes - finely grate the zest to get 2 tsp then cut into wedges, to serve

2 ½ tbs potato flour

1 egg, lightly beaten

350g store-bought cooked skinless salmon (3 to 4 fillets), roughly broken into 4cm pieces

1 tbs unsalted butter

subheading: GINGER AND THAI BASIL YOGHURT:

8 Thai basil leaves, finely chopped

1 ½ tsp ginger, peeled, minced

1 ½ tsp lime zest & 1 ½ tsp lime juice

¼ garlic clove, crushed

200g plain yoghurt

Directions at delicious.com.au

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