Written by Catherine Saxelby
on Tuesday, 11 August 2009.
Tagged: easy, light meal, main course, seafood
Everyone loves these delicious salmon cakes and they're quick and easy to make. An interesting alternative to mince.
1621 kilojoules (387 Calories), 15 g fat (including 4 g saturated fat), 40 g carbohydrate (including 2 g sugars), 3 g fibre and 570 mg sodium. Read our nutrition rating system.
1. Drain salmon well and remove any silver skin or small bones. Place in a small mixing bowl.
2. In a food processor, process the onion and chilli in short bursts until finely chopped, but not minced (alternatively you can chop finely by hand).
3. Heat the oil on a non-stick frypan. Cook the onion mixture for 1 to 2 minutes or until onion turns transparent.
4. Process the bread and coriander into crumbs. Add crumbs, onion mixture, egg and rind to the salmon. Mix together well with a fork.
5. Shape mixture into 8 cakes. Cover and refrigerate for 20-30 minutes before cooking. Coat lightly with flour, shaking off excess.
6. Add oil to a hot frypan and cook salmon cakes over medium heat for 5 minutes on each side or until golden. Alternatively you can spray them with oil and bake 20 minutes in a medium oven.
7. Serve with steamed Basmati rice, lime or lemon wedges, extra coriander and sliced red chilli (or chilli sauce) on the side.
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