Norwegian Salmon Fish Cakes
| Recipe By: | Mayeshree Nagan |
| Serves: | Makes 6 to 8 fish cakes |
Ingredients
- 500 g norwegian salmon, side
- 1/2 red chilli, finely chopped
- 4 tsp fresh ginger, grated
- 4 1/2 limes, juiced and zested
- 1 large egg, beaten
- salt, to taste
- 2 slices ciabatta, whizzed in a blender to form fine crumbs
- 1 egg (was large now jumbo!)
- 3 Tbsp olive oil, to drizzle
- Cos lettuce, roughly chopped
- Asparagus, blanched and cut on the diagonal
- 1 avocado, sliced, for garnishing
- 5 g salt
- 4 Tbsp Dijon mustard
- 3 tbsp white wine vinegar
- 1 tsp caper berries, chopped
- 3 Tbsp olive oil, to drizzle
- Rainbow peppercorns, grated
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Mix together the salmon, chilli, ginger, egg, salt and lime zest and juice.
- Shape into cakes and refrigerate for 10mins to firm up.
- Remove from the fridge and dip into the beaten egg then roll in breadcrumbs and fry in hot olive oil until golden brown on both sides.
- Serve hot with crunchy lettuce, asparagus & avocado salad.
- To make the dressing, whisk together the salt, pepper, mustard, vinegar, olive oil & capers and drizzle over the salad. Finish off with freshly grated parmesan.
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