• 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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