
Salmon Cakes
Course:
Appetizers, Seafood
Cuisine:
American
INGREDIENTS:
Fish Cakes
- Skinless, Atlantic salmon fillets, roughly chopped (1 lb. for 4 – 6 servings)
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 1 egg
- 1/2 inch fresh ginger, grated
- 1 red bird’s eye chili, finely sliced
- 4 spring onions, finely sliced
- 1/2 red onion, finely sliced
- A handful of fresh coriander
- 1 tablespoon olive oil, for frying
Asian Salad Dressing
- 1/2 inch fresh ginger, grated
- 1/3 cup sesame oil
- 1 tablespoon sesame seeds
- Juice of 1 lemon
- 1 garlic clove, crushed
- Mixed salad leaves
DIRECTIONS:
- First make the dressing: Simply place all the ingredients in a bowl and whisk well to combine.
- Place the salmon, sesame oil, sesame seeds, egg, ginger, chili, spring onions, red onion and coriander in a food processor and blitz together, making sure you retain a little texture.
- Divide the fish cake mixture into little patties. On a clean surface, carefully shape into four cakes about 2.5cm thick. Transfer to a plate, cover and chill for 30 minutes (or up to a day).
- Heat the olive oil in a large, non-stick sauté pan over high heat and cook about 4 - 5 at a time (don’t overcrowd the pan or they won’t brown up as they should). Cook for a minute, then reduce the heat a little, turn and cook for another 60-90 seconds (they are small so will cook quickly). Repeat until all the fish cakes are cooked and serve warm, drizzled with a little Asian dressing, and a mixed leaf salad.