Description
Delicious and tender salmon fish cakes served with a creamy avocado and yogurt lime dressing, perfect for a quick and healthy meal. These fish cakes are pan-fried to golden perfection and accompanied by a refreshing, tangy sauce that complements the rich salmon flavor.
Ingredients
Scale
For the Fish Cakes
- 250 g raw salmon fillet (roughly chopped)
- 1 small onion (roughly chopped)
- 1 egg
- 60 g breadcrumbs
- Black pepper (to season)
- 1/2 teaspoon paprika
- 2 tablespoons rapeseed oil (for frying)
For the Dressing
- 4 tablespoons Greek yogurt
- 1 teaspoon maple syrup
- 1/2 lime (juice only)
- 1 avocado (chopped, to serve)
Instructions
- Prepare the salmon mixture: Add the salmon and onion to a food processor and blend until it forms a smooth paste. Then add the egg, breadcrumbs, black pepper, and paprika, and mix thoroughly until well combined.
- Shape the fish cakes: Take a heaped tablespoon of the mixture and shape it gently into small, baby-sized fish cakes using your hands.
- Fry the fish cakes: Heat the rapeseed oil in a frying pan over medium heat. Place the fish cakes in the pan and cook gently until golden brown on both sides and cooked through, about 3-4 minutes per side.
- Prepare the dressing: In a bowl, combine the Greek yogurt, maple syrup, and freshly squeezed lime juice. Stir well to create a smooth, tangy dressing.
- Serve: Plate the fish cakes and serve with the chopped avocado and the yogurt lime dressing on the side for dipping or drizzling.
Notes
- Ensure the salmon is thoroughly cooked during frying to maintain food safety.
- You can substitute rapeseed oil with olive oil or another neutral oil for frying.
- For a gluten-free option, use gluten-free breadcrumbs.
- The fish cakes can be shaped larger or smaller depending on preference and cooking time adjustment.
- Leftover fish cakes can be refrigerated and reheated gently in a pan or oven.
