Salmon Fish Cakes
| Recipe By: | Hannah Lewry |
| Cooking Time: | 10-15 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 800 g boneless salmon fillet
- 3 mashed potatoes
- 1 fresh chillies,sliced
- 1 tsp garlic, crushed
- mint, to serve
- knob of fresh ginger, grated
- breadcrumbs, for dusting
- oil
- halved pickled quail eggs, for serving
- blanched broad beans, for serving
- fresh rocket, for serving
- red onion vinaigrette
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C.
- Chop the skinned and boneless salmon fillet and mix with the mashed potatoes, chopped fresh chilli, crushed garlic cloves, chopped mint, grated ginger and seasoning, to taste.
- Mould into 4 cakes, then dust with breadcrumbs and pan-fry in hot oil for 2 minutes a side, or until golden.
- Finish off in the oven for 5 minutes, or until cooked through.
- Serve hot with halved pickled quail eggs, blanched broad beans, fresh rocket and red onion vinaigrette.
- To make the red onion vinaigrette:
- mix together one finely sliced red onion with 3T vinegar or lemon juice, ½ cup olive oil, a pinch of sugar and salt and pepper.
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