Try this tasty variation of an old favourite – salmon, lime and coriander fish cakes for four!
2 x 240g packs The Co-operative farmed Scottish salmon fillets
1 x 25g pack Co-operative fresh coriander
320g trimmed green beans
30ml (2tbsp) olive oil
Place a salmon in a foil-lined grill pan. Cook under a medium hot grill for 10-15 minutes until cooked through.
Peel and cube the potatoes. Boil for 15-20 minutes until cooked through.
Drain and mash. Cool. Add the grated rind of the lime and half the coriander.
Flake cooked salmon and add to the potato with juice of half the lime. Mix together. Mould into 8 fish cakes and place in fridge for 30 minutes if time.
Plunge the tomatoes into boiling water for a few minutes. Prick and remove the skin. Halve, deseed and dice.
Boil the beans for 5-7 minutes. Drain and mix with the tomatoes, and 15ml (1tbsp) of the olive oil.
Squeeze in the juice from the remaining half of the lime and the rest of the chopped coriander.
Fry the fish cakes in the remaining olive oil in a large non-stick frying pan.
Serve on a bed of the warm beans and the tomato mix, with a lime wedge.
Preparation time: 30 minutes
Cooking time: 15 minutes