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
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.
