Salmon Fish Cakes

My lovely friend Kate sent this recipe to me, and it is so delicious!

I can see it becoming a staple in my house. I made extra and froze, the day I wanted to eat them I took them out of the freezer and let defrost in the fridge for a few hours, then quickly cooked up for my lunch.

Serve with a crispy green salad and sriracha sauce mixed into mayonnaise.

INGREDIENTS

1.2 kg skinless and boneless salmon filet, cut into 2cm cubes

2 tablespoon fresh ginger, grated or chopped pickled ginger.

1/2 small red onion, diced

10 g parsley, finely chopped

2 teaspoons tamari

2 teaspoons sesame oil

1/2 teaspoon salt

5 grinds of black pepper

METHOD

Prepare a baking tray with baking paper and place chopped salmon on it. Put the tray in the freezer for 20m, so it is cold but not frozen.

When salmon is ready, put in your blender in batches and chop, so it resembles mince but do not over blend, so it goes all mushy like a paste.

In another bowl, mix the salmon with all the other ingredients.

Use a spoon to spoon the mixture back on to the baking paper in even 16 sized patties. I keep them small, so they stay together. 

Put in the fridge for 1h or overnight.

When you are ready to cook them, heat a large frypan on medium heat. You don’t need any oil as the salmon is oily enough.

Use a spatula to slide the fish cakes off the paper and into the pan. 

Cook a few minutes on each side until golden. 

Serve with a crisp green salad and sriracha mayo.

MAKES 16 SMALL PATTIES / PER PATTY / CALORIES 165 /PROTEIN 8.7g / CARBS 4.4g / FAT 25.4g