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Ingredients
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1/2 cup plain flour
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1/2 cup self-raising flour
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1 teaspoon mild curry powder
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2 eggs
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1/2 cup milk
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125g can corn kernels, drained
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1/2 zucchini, grated
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210g can red salmon in springwater, bones and skin removed, flaked
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80g fresh ricotta, crumbled
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1/4 cup finely chopped fresh chives
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Extra virgin olive oil, for shallow-frying
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1/3 cup tartare sauce
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Salad (see note), to serve
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Lemon wedges, to serve
Method
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1Sift flours and curry powder into a large bowl. Whisk eggs and milk in a medium jug. Gradually whisk egg mixture into our to form a stiff batter. Add corn, zucchini, salmon, ricotta and chives. Stir to combine. Season with salt and pepper. Stand for 10 minutes.
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2Pour enough oil into a large, deep frying pan to come 5mm up side of pan. Heat over medium-high heat. Spoon 2 level tablespoons of batter into pan, shaping into a round. Repeat to make 6 fish cakes. Cook for 2 to 3 minutes each side or until browned and cooked through. Drain on paper towel. Cover to keep warm. Repeat with remaining batter to make 12 fish cakes in total.
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3Serve fish cakes with tartare sauce, salad and lemon wedges.
Source: taste.com.au
