Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Hot Smoked Salmon(ContainsFish)
Sweet Chilli Sauce
Plain Flour(ContainsCereals containing Gluten)
Thai Style Spice Blend(ContainsSesame)
Baby Plum Tomatoes
Panko Breadcrumbs(ContainsCereals containing Gluten)
Sugar Snap Peas
Olive Oil for the Salsa
Preheat your oven to 220°C. Bring a large saucepan of water with 1/2 tsp of salt to the boil. Peel the potato(es), chop into 2cm chunks and add to the pan. Boil until you can easily slip a knife through them, 12-15 mins, then drain in a colander and allow to steam dry.
In the meantime, roughly chop the coriander (stalks and all). Zest the lime then chop in half. Pop the hot smoked salmon in a bowl. Add the sweet chilli sauce, flour, lime zest, Thai spice (careful, it's hot! Don't use it all if you're not a fan of heat!) and half the coriander. Season with salt and pepper, then mix together with your hands or a spoon until well combined. Set aside.
Using a peeler, peel the mango then stand upright on your chopping board. Slice down either side of the stone to give you 2 'cheeks'. Slice any remaining flesh from the stone, then thinly slice the mango widthways. Discard the stone. Halve the tomatoes. Halve the chilli lengthways, deseed then finely chop. Squeeze the lime juice into a medium-sized bowl. Add the olive oil (see ingredients for amount) a small pinch of chilli and the remaining coriander. Season with salt and pepper and mix together. Pop the mango and tomatoes into the bowl, mix again and set aside.
Next, pop the breadcrumbs on a plate, drizzle over the olive oil (see ingredients for amount) and mix to coat the crumbs thoroughly. Once you’ve drained the potatoes, leave them to cool for a few minutes then add into the bowl with the salmon. Use a fork or masher to mash everything together, then use your hands to form the mixture into 2 fishcakes per person. Lay the cakes in the breadcrumbs and turn carefully to coat each side. Gently press the breadcrumbs into the cake so that they stick.
Put the fishcakes onto a lightly oiled baking tray and drizzle a little oil on top. Bake on the top shelf of your oven until golden, 20-25 mins. Meanwhile, halve the sugar snap peas lengthways. Peel and grate the garlic (or use a garlic press). Roughly chop the peanuts into small pieces. Add the peanuts to the mango and tomato bowl.
When the fishcakes have 5 mins cooking time left, heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the sugar snaps and prawns and stir fry until the prawns are cooked, 3-4 mins. Add the garlic and cook for 1 minute more. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Spoon the sugar snaps and prawns into the bowl with the salsa and toss everything together. Once the fishcakes are cooked pop them on your plates and serve with the prawn and mango salsa. Enjoy.