Salmon fishcakes
Prep
30m
Cook
10m
makes
12
Double-salmon fishcakes with preserved-lemon mayo
Ingredients (12)
- 2 x 200g cans smoked salmon fillets, well drained
- 2 eggs, separated
- 2 tablespoons mayonnaise
- 2 teaspoons wholegrain mustard
- 1 tablespoon chopped dill
- 1 teaspoon mild paprika
- 4 spring onions, finely sliced
- 1 lemon, juiced, rind grated
- 2 cups (120g) soft white breadcrumbs
- 1-2 tablespoons sunflower oil
- Low-fat tzatziki, to serve
- Lemon wedges, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat the oven to 180°C.
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2.Place salmon, yolks, mayonnaise, mustard, dill, paprika, onions, lemon rind and juice, and half the crumbs in a food processor. Process to a coarse mixture and use your hands to shape 12 small patties.
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3.Beat eggwhites lightly with a fork. Dip each patty into whites, then into remaining breadcrumbs. Refrigerate for 15 minutes.
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4.Heat oil in a non-stick frypan over medium heat and cook patties for 1 minute each side until golden.
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5.Transfer to a baking tray and bake for 5 minutes to warm through. Serve with tzatziki and lemon.
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