Salmon fish cakes with nectarine salsa

May 31, 2007 (Last Updated: February 24, 2020)
Salmon fish cakes with nectarine salsa recipe

Salmon fish cakes with a twist. These salmon fish cakes with nectarine salsa is a refreshing bite for spring or summer. 

Salmon fish cakes with nectarine salsa

Serves: 6 - 12

Ingredients

  • Fish cakes

  • 500g salmon, skinned and cubed
  • 3 spring onions, chopped
  • 2 garlic cloves, chopped
  • 1 egg
  • 30ml cake flour, plus extra for dusting
  • olive oil, for frying
  • salt and freshly ground black pepper, to taste
  • Salsa

  • 2 nectarines, stoned and cubed
  • 1 red chilli, seeded and chopped
  • 40ml fresh coriander, chopped
  • juice of 2 limes
  • salt and freshly ground black pepper, to taste
  • few coriander sprigs, to serve
  • 2 limes, cut into wedges, to serve

Instructions

1

Place all the fish cake ingredients in a food processor and pulse until roughly chopped. Using wet hands, form the mixture into patties, dust with flour and fry in a little olive oil until golden, about 3 minutes on each side. Drain on paper towel and set aside.

2

Mix together the salsa ingredients and allow to stand for about 30 minutes so the flavours can develop.

3

To serve, top the fish cakes with the salsa, coriander sprigs and lime wedges.

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