Salmon Cakes
Salmon cakes makes a wonderful addition to brunch, lunch or dinner. These salmon cakes are packed with flavour from the herbs and lemon. Simple to make and delicious to eat!
Ingredients
- 500 g raw skinless & boneless salmon fillet, chopped
- 1 teaspoon parsley, chopped
- 2 teaspoons dill, chopped
- 1-2 spring onions, finely sliced, shallots
- 3 tablespoons lemon juice, 1 lemon
- 1 egg
- salt & pepper
- ½ cup breadcrumbs or almond meal to coat
Instructions
- Combine the roughly chopped salmon, spring onion, parsley, dill, lemon zest, juice, egg and a little salt and pepper into a food processor. Blitz the ingredients in a food processor until just combined. Don't over process otherwise the salmon is more like pulp.
- Remove and shape into 6-8 cakes depending on how big you want them. Lie them on a tray lined with baking paper and put in the freezer to make a little firmer (approximately 1 hour).
- Remove from freezer and coat them lightly in either almond meal or breadcrumbs then fry straight away once crumbed.
- Cook the cakes in a pan in batches over a low to medium heat with a splash of olive oil until crisp, golden and cooked through.
Notes
- Serve with a slice of lemon and tartare sauce.
- These patties keep for 2 – 3 days in the fridge once cooked.
- They are also delicious thrown into your lunch time salad for added protein.